CROCKPOT POTATO SOUP

Crockpot Potato Soup image

This recipe is a mash-up of one making the rounds on Facebook whose creator seems to be lost in the Sands of Data. (If anyone knows, please post it in the comments and I'll give credit where it's due.) I made it as written last winter, but it was just too thick for me, and I don't say that easily. I love thick soups! So I'll...

Provided by Fran Miller

Time 4h5m

Number Of Ingredients 17

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Ingredients

ORIGINAL RECIPE:
30 oz bag of plain hash brown cubes
32 oz box of chicken broth
1 can(s) (reg. size) condensed cream of chicken soup
3 oz pouch of real bacon bits
some salt & pepper, optional
8 oz block of cream cheese, cubed
4 oz (1 cup) shredded cheddar cheese
SUGGESTED MODIFICATIONS OR OPTIONS:
*USING PLAIN SHREDDED HASH BROWNS INSTEAD OF POTATO CUBES
*SKIPPING THE BACON BITS IN FAVOR OF CRUMBLED CRISP BACON
*USE SMALL CHUNKS OF DICED HAM INSTEAD OF BACON
*ADDING SOME FINELY MINCED ONION AND/OR CELERY AT THE BEGINNING OF COOKING OR SAUTE THEM LIGHTLY BEFORE ADDING TO THE CROCKPOT
*CUTTING THE AMOUNT OF CREAM CHEESE ADDED TO 1/2 BLOCK
*ADDING 1/2 CUP OF SHREDDED CHEDDAR WHEN ADDING THE CREAM CHEESE
*MORE CHEESE
ADDING SOME COOKED BROCCOLI, CORN, OR OTHER VEGGIES JUST IN TIME TO HEAT UP BEFORE SERVING

Steps:

1. ORIGINAL RECIPE DIRECTIONS:
2. Add potatoes, broth, soup, and 1/2 of the bacon bits to the crockpot. Sprinkle salt & pepper, if desired. Cook on LOW for about 8 hours or until potatoes are tender.
3. ONE HOUR BEFORE IT IS DONE, add the block of cream cheese. Stir occasionally.
4. Top bowls of potato soup with cheese and additional bacon bits.
5. **If cooking on HIGH, soup will be done in about 4 hours, so add the cream cheese after about 3 hours.

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