Creamy Potato Soup

Creamy Potato Soup

from the-girl-who-ate-everything.com
310 min

This Crockpot Creamy Potato Soup couldn't be any easier. It's cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup.

Ingredients

  • 1 (30 ounce) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 ounce) cans chicken broth ((see Note))
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup chopped yellow onions
  • 1/4 teaspoon ground black pepper ((more to taste))
  • 1 (8 ounce) package cream cheese ((softened))
  • Optional Toppings: cheese, bacon, sliced green onions

Directions

  1. 1

    In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.

  2. 2

    Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.

  3. 3

    Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.

  4. 4

    Top with cheese, bacon, or sliced green onions if desired.