Crockpot Potato Soup

This super easy soup is delicious and filling. Throw the first three ingredients into your crock pot on the way out the door in the morning and finish it up just before dinner. I recommend using diced hash browns instead of shredded for a chunkier soup. Also, adding some steamed broccoli makes it taste more like a loaded baked potato.

1 bag frozen hash brown potatoes, 30 or 32 oz

1 can cream of chicken soup

1 box of chicken broth 32 oz

1 block of cream cheese

1 cup of shredded cheddar/Mexican blend cheese

3 oz of bacon bits (or three sliced of precooked bacon cut into small pieces)

2 Tbsp dried chives

1. Put potatoes, chicken soup and chicken broth in the crockpot. Add half of the bacon bits and the chives. Cook on low for 7-8 hours.
2. One hour before done cut up cream cheese in small pieces and add to crock pot and stir.
3. Serve with shredded cheese and remaining bacon bits on top.