Hungry for a good potato soup but don't want the hassle of peeling potatoes? Try this easy to prepare potato soup in the croc pot that is made with frozen hash browns, cream of chicken soup, cream cheese and chicken stock/broth. Serve with crackers or a c


30 oz. bag frozen diced hash browns
32 oz. chicken stock/broth
10 oz. can cream of chicken soup
8 oz. cream cheese (NOT fat-free)
3 oz. bacon bits, divided
1 c. shredded Cheddar cheese
salt and pepper, to taste


Place hash browns in the crockpot; add in chicken stock/broth, cream of chicken soup and half of the bacon bits. Season with a pinch of salt and pepper. Cook on Low for 7-8 hours or until potatoes are tender.

One hour before serving, cut cream cheese into small cubes; place cubes in the crock pot. Stir several times throughout the hour before serving. When the cream cheese is completely melted in, it's ready to serve.

Garnish with Cheddar cheese and bacon bits.


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