Crock Pot Potato SoupPosted: October 29, 2011
I’m sure I pinned this on Pinterest, but my sister made it first, so I had to copy her. I’m glad I did, because this stuff is good!
30 oz. bag frozen shredded hash brown potatoes
3 (14 oz) cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped (I used frozen because I’m lazy like that)
Diced ham (this was all my idea – husband likes ham)
1/4 tsp. ground pepper
1 brick cream cheese (don’t use fat free, it won’t melt)
Combine everything except the cream cheese in the crock pot. Heat on LOW 6-8 hours. About an hour before serving, cut up the cream cheese and stir into the soup. Once it has melted, serve.
We put shredded cheese on ours, because we love cheese.
It’s excellent! Can’t wait to have it for lunch tomorrow!