5 Ingredient Crock Pot Potato Soup With Frozen Hashbrowns
Ingredients
8 ounce cream cheese, room temperature
10 ounce can cream of chicken soup
32 ounce hash browns, bag of frozen
32 ounce chicken broth, can or boxed
½ cup onion, diced small
Directions
Allow cream cheese to come to room temperature or soften in your microwave.
In a large bowl, whisk the cream of chicken soup and cream cheese together until creamy and smooth.
Stir in frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.
Pour the potato soup mixture into the slow cooker.
Cook on low for 6 hours.
When the soup is done cooking, use an immersion hand blender to puree the soup for a minute. If you like bits of potato in your soup, then scoop out ½ of the soup and use the immersion blender on that. Then return to the crock pot.
Serve with shredded cheese and bacon sprinkled on top.
