Crockpot Potato Soup

As I was getting ready to hit publish on yesterday's post, I realized I have never shared my Crockpot Potato Soup recipe. I started out using a recipe I found on Pinterest 3 years ago, but over time I have tweaked it and made it my own. So naturally I feel the need to share it here. It's no kidding one of the easiest recipes to make....I threw it together in less than 10 minutes on Saturday and that included making more chicken broth because I didn't make enough the first time.

What you Need:

2 (20oz) bags Simply Potatoes Shredded Hash Browns

6 chicken flavored bullion cubes

6 cups water

1 can cream of chicken soup

1/2 onion, chopped

1/2 tsp pepper

1 TBSP taco seasoning

1 block cream cheese - do not use reduced fat or fat free (it won't melt)

How to Make It:

1. Boil 6 cups of water and 6 chicken bullion cubes in a pot. Stir until cubes have dissolved. *You can purchase 6 cups of broth, too, but I always have bullion on hand so I like to use it.

2. In a crockpot, combine hash browns, cream of chicken soup, onion, pepper, taco seasoning, and just-prepared chicken broth. Cook on low for 6-8 hours or on high 3-4 hours.

3. Once hour before serving, chop cream cheese block into small cubes and stir into soup.

4. Serve with sour cream, green onions, bacon, cheddar cheese, and feta cheese (our favorite!).