Souper Easy Crock Pot Potato Soup

No, I didn’t spell “super” wrong in the title.  That’s just me having a little fun since this post is about soup and it’s SUPER easy to make!

I found this recipe floating around on Pinterest (you can follow me HERE) and I decided to give it a try, since it’s been a while since I’ve made any kind of soup.

Here’s what you’ll need:

• 1 bag (32oz) frozen, cubed hash browns
• 2 (14 oz) cans of chicken broth
• 1 (10.75 oz) can cream of chicken soup
• 1/2 cup chopped onion (optional — I omitted this since I’m not a big onion fan)
• 1/2 tsp freshly grated black pepper
• 1 (8 oz) package of cream cheese (softened)
• Salt to taste
• Optional garnishes: bacon, shredded cheese, chopped green onion, or whatever your little heart desires

Start by adding the entire bag of hash browns to your crock pot.

Then pour in the chicken broth…

and cream of chicken soup.  There’s really no pretty way to photograph the pouring of cream of chicken soup.  It’s just a slimy, flubber-like blob that plops out — usually accompanied by an unpleasant farting sound.  But hey, what are ya gonna do?  That’s just the way it is!

Moving on.

Add salt and pepper and give it all a stir until combined.  Cook on low for 5 hours.

Once 5 hours has passed, add cream cheese.

Stir to combine, breaking up any cream cheese clumps with your spoon.  Cook on low for an additional 30 minutes.

Top with your favorite garnishes (in this case bacon, cheese, and green onions) and enjoy!

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