I am so glad it is fall! I am excited because I can finally make soup and chili galore. This recipe is a fantastic potato soup you can do in your slow cooker. My mom found this recipe floating around on social media. This recipe is so simple, perfect for a busy day.
Recently, my doctor suggested I go gluten-free to help with some unexplained stomach pain I have had for several months. Hearing this was hard because I did not want to become a member of the gluten -free club. However, I have some amazing friends (who eat gluten -free) come to my rescue with ideas for meals, snacks and desserts. Special thanks must go out to the following: Joelle, Annette, Heidi and Amelia. Thank you so much for the recipes and emotional support, you guys are the best!
I must give a shout out to everyone else who is a member of the Gluten-free Club; I have embraced this new lifestyle. It is helping me feel a little better. I will let you know how the previous recipes on the blog work with gluten-free changes.
This soup is great the first day, and even better as leftovers! We topped the soup with bacon bits and shredded cheese. My parents ate the soup with French bread; I had a couple gluten-free cookies.
Easy Crock Pot Potato Soup
1 30oz. bag of diced frozen hash browns
1 32oz. box of chicken broth
1 can of cream of chicken soup (10oz.)
1 package cream cheese (8oz, not fat free)
3oz. bacon bits
1 cup shredded cheddar cheese
Salt and pepper to taste
Put the potatoes in the Crockpot. Add the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender; an hour before serving, cut the cream cheese into small cubes. Place the cubes in the crockpot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it’s ready to serve. Top with cheddar cheese and some additional bacon bits.