My friend Jorie made this soup for our small group a couple weeks ago and it hit the spot on a cool fall day. So I got the recipe from her and gave it a shot. My cream cheese took a lot longer to melt than I thought (I even used the regular as directed, not low fat), so next time I will try bringing the cream cheese to room temperature before adding it instead of straight from the fridge. Everyone really liked it, but I do have to say that the toppings really make the soup, so make sure you have some!
Crock Pot Baked Potato Soup
From: Jorie Meyer
Prep time: 10 min
Cook time: 6-8 hrs
Serves: 4-6
Ingredients:
1 30 oz bag of frozen, shredded hash browns
3 14oz cans of chicken broth
1 can of cream of chicken soup
1 onion, chopped
1/4 tsp ground pepper
1 pkg cream cheese (do not use fat free, it won't melt)
Directions:
1. In a crock pot, combine everything except for the cream cheese. Cook for 6-8 hours on low.
2. About an hour before serving stir and add the cream cheese and turn to high until thoroughly melted (it will melt faster if it is already softened and not straight out of the fridge).
3. Serve with shredded cheese, bacon bits, sour cream, and green onions.
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