This potato soup is so EASY and everyone in my family
(even my super picky Lillian) loves it!!
Ingredients:
1 30 oz. bag of frozen, diced hash browns
1 32 oz. box of chicken broth
1 10 oz. can of cream of chicken soup
1 8 oz. package of cream cheese (do NOT use fat free)
Bacon bits
1 package of dried Ranch dressing mix
Shredded cheddar cheese
Salt & pepper to taste
Directions:
- Add frozen hash browns to a crock pot sprayed with non-stick cooking spray
- Add in chicken broth, cream of chicken soup and small handful of bacon bits
- Cook on low for 7-8 hours
- An hour before serving - add in cream cheese (cut into small cubes) and the packet of dry Ranch dressing mix
- Mix a few times, while cooking, to get the cream cheese mixed in well
- Top with cheddar cheese and bacon bits (to taste) when ready to serve!!
I like to serve this soup with salad and Pillsbury honey crescent rolls!
Enjoy!!
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