Fall is my favorite season of the year. The weather starts to get cooler, the days get shorter, the trees start to change color, and evryone gathers together to watch football. Fall also includes a return to school and all of the other activities for the kids which often leads to hectic schedules. I have always been a fan of crock pot meals primarily because of the time savings they can provide. This time savings coupled with their ease and simplicity are especially helpful when we begin having all of these other demands on our time. I feel that nothing can compare to the time families spend together enjoying a home-cooked dinner, and crock pot meals can help us continue to have that special time together when life gets hectic.
Today I would like to share with you a potato soup recipe that I came across on Simply Made With Love several years ago and I adapted it for the crock pot. This rich and creamy soup is very easy to make and is just as delicious the next day if you have leftovers. This is one of my family’s favorites on a cool fall evening and I hope you and your family enjoy it as much as we do.
1 (30oz.) bag of frozen, diced hash browns
1 (32oz.) box of chicken broth
1 (10oz.) can cream of chicken soup
1 (8oz.) package cream cheese (Not fat-free)
3 oz. bacon bits
1 cup shredded cheddar cheese
salt and pepper, to taste
Place frozen potatoes in the crock pot. Layer with chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low 7-8 hours until potatoes are tender. (I found the potatoes were done after about 5 hours).
An hour before serving, slice the cream cheese into cubes and add to the crock pot. Stir the soup a few times during the hour before serving.
Once the cream cheese is mixed in thoroughly, it’s ready to serve.
Top with cheddar cheese and bacon bits.
(I added additional shredded cheddar cheese and bacon bits to the soup during the last hour).
