During the winter months, we made this at least once every few weeks, but even though it's warming up this is still one of my husbands favorite soups.
Since its super easy to make, I thought I would share it with y'all!
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put the hash browns in the crockpot, then add chicken broth, cream of chicken soup and half of the bacon bits.
Cook on low for 7-8 hours or until the potatoes are tender.
About an hour before serving, cut the cream cheese into small cubes, and place in the crock pot. Mix a few times throughout the hour.
Once the cream cheese is completely mixed in, it's ready to serve.
Optional: Right before I serve, I will mix in some cheddar cheese and let it melt to make it more cheesy.
Top with bacon bits and cheese to serve