Crock Pot Potato Soup

Potato soup might be my all-time favorite kind of soup. Over the years, I've tried many different versions, and while most have been very successful, this one takes the cake, if for no other reason, because it can be made in the crockpot. And you know how I feel about crockpots.

I've tweaked the original recipe a bit, but these are the basic ingredients. The only two not pictured are green onions and dry Ranch.

-1 carton chicken broth

-1 can cream of chicken

-1 pkg frozen hash browns

-1 pkg cream cheese

- 3 celery stalks, chopped

- 4-5 green onion stalks, chopped

- bacon, cooked and chopped

- 1 t dry Ranch

Step 1: Layer in Crock Pot

Wisk together Cream of Chicken soup and a small amount of broth until smooth. Place hash browns in the crock pot and pour mixture from above over the top. 

Add celery, half the green onion, and a handful of bacon. (Reserve the rest of the onions and bacon for garnish.) Pour remaining broth over the top.

Step 2: Cook

Cook on low 6-8 hours.

Step 3: Add the cream cheese

Thirty minutes to an hour before serving, place the package of cream cheese in a cup of hot water. When softened, mix into soup and add dry Ranch.

Step 4: Add toppings

Top with green onion, bacon, and cheese. Enjoy!