Slow Cooker Potato Soup

SLOW COOKER POTATO SOUP                                 Amanda Griffith

  Original recipe  from 12tomatoes

 

1 (32 oz) bag cubed frozen hash browns

1 (32 oz) box chicken broth

1 (10 ) can cream of chicken soup

1 (8oz) pk cream cheese, softened

1 ½ cups sharp cheddar cheese, grated

¾ cup crumbled bacon

½ tsp fresh minced rosemary  (optional)

Kosher salt and pepper to taste

 

Combine hash browns, cheese, broth, soup, cream cheese and bacon bits in slow cooker

Season with salt and pepper, use a spoon to break up cream cheese and mix together.

Cover and cook on HIGH for 3 hours or until potatoes are tender, stirring occasionally,

Adjust seasoning to taste.  Garnish with rosemary, more cheddar cheese and bacon bits.   

Serve hot and enjoy