image from Betty Crocker
Cheddar Bacon Potato Slow-Cooker Soup “This is my fiance’s and daughter's favorite soup recipe! And with good reason! Not only is it super delicious, it is perfect for the cold winter month of February!” shared by Genevieve Poston • • • • • • • • • •
1 & 1/2 30oz. bag of frozen, cubed hash browns {I used Walmart brand} 3 14oz. cans of chicken broth {I used Swanson} 1 can of cream of chicken soup {Campbell’s} 1/2 cup yellow onion, chopped {Optional, my family aren't onion fans, so we use much less} 1 pkg. regular cream cheese {do not use fat free. It won’t melt!} 1 & 1/2 bags of finely shredded cheddar cheese {other half of bag to be used as sprinkled on top of bowls when served} Bacon bits - real bacon bits {I use two bags of Oscar Meyer brand, to be found in the salad aisle} Ground pepper {"to taste" in this house hold} Salt {"to taste"} Optional extra yums for serving: chopped green onions, more cheese, more bacon
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Put all of the basic ingredients, into the crockpot except the cream cheese! Set crockpot on low and cook for at least 6 hours. One hour before serving, take the cream cheese and cut it into cubes. Scoop 3-4 good size ladlesful of soup mixture into a blender. Add cream cheese. Blend till smooth. then put this blended mixture back into the crock pot. Let cook for final hour. 5. Serve with whatever complimentary toppings you like! This recipe makes tons of soup! I don't even know how many servings for sure.... but this soup is super yummy the day after! -81-
