Easy Crock Pot Potato Soup

Ingredients:

• 1 30 oz bag frozen diced hashbrowns
• 1 32 oz box chicken broth
• 1 can 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

Directions:

1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.
4. Mix a few times throughout the hour before serving.
5. Once the cream cheese is completely mixed in, it’s ready to serve.
6. Top with cheddar cheese and some additional bacon bits.