Easy Crockpot Potato Soup

By Kimberly Boyd 
With fall winds rumbling in, busy school days, and Friday night football lights, what better way to have supper on the table than in the Crockpot cooked and ready when you arrive home?
We’ve all had those busy evenings where we are home from work only long enough to eat and then head out the door again to the next practice or game. My favorite friend during the school year is my Crockpot! It feels somewhat of an accomplishment to walk in the house after a busy day and smell the aroma of food cooking and knowing dinner is ready.
One of my all time favorites is this potato soup recipe. It really should be called loaded potato soup recipe because it isn’t a watery soup. It’s creamy and delicious! It was shared with me years ago from a sweet friend at a church potluck, and now it has become a family favorite in our house. 
Potato Soup in the Crockpot
Ingredients:
1 bag of cubed country style frozen hash browns
 1 can of cream of chicken soup
2 cans of chicken broth 
1 block of cream cheese
Toppings (All toppings are optional): 
Shredded cheese
Real bacon bits (You can always use real bacon if you have time to cook some ahead of time.)
Chopped green onions
Chives
Sour cream
Directions:
1. Spray your Crockpot with nonstick cooking spray or line with a plastic liner.
2. Place hash browns in the bottom of the crockpot.
3. Next, pour broth on top of hash browns.
4. Last, add soup on top and spread evenly over the hash browns.
 5. Cook on low for 6-8 hours. 
6. Remove lid and then cream together with a whisk.
About 30 minutes before serving, add the block of cream cheese to your soup and stir in until completely melted. 
Last, you will need to top off your bowl of creamy potato soup with your favorite toppings. My favorites are cheese and bacon.
Cooking Tip: To save time, mix up your ingredients the night before and place in Crockpot as directed above. Next, store your Crockpot accompanied with the lid in your refrigerator overnight.  Then, the next morning all you have to do is put your soup on to cook. 
This recipe serves approximately 4 people. We are a family of 6 therefore I double this recipe that way we have leftovers for the next night as well.