A few years ago, I found this little potato soup recipe on Pinterest, and it’s my favorite cozy weather soup to make!
Give me crisp Fall nights, a fire, and some Crockpot potato soup! Yum!
1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!! Sometimes, we add ground beef for a heartier meal!
Happy Thursday, y’all!! XOXO Narci