If you’re anything like me you use your crockpot at least once a week during the winter. Heck maybe in the summer as well. Anyhow, mine doesn’t leave my counter during the winter months. Most weeks I use it twice.

This past week I made potato soup. It was exactly what I was looking for. Rich, creamy and filling. Perfect for a cold winter night.


  1. 1 32 oz bag Frozen Hash Browns Cubed
  2. 1 32 oz box chicken broth low sodium can be used
  3. 1 can (10oz) cream of chicken soup do not add water
  4. 1 8oz package cream cheese not fat free
  5. 3 oz bacon bits
  6. 1 cup shredded cheddar cheese
  7. 1-2 pinches salt and pepper to taste


  1. Put the hash browns in the crockpot.
  2. Add in the chicken broth, cream of chicken soup and half of the bacon bits.
  3. Add a pinch of salt and pepper.
  4. Cook on low for 7-8 hours or until potatoes are tender.
  5. An hour before serving, cut the cream cheese into small cubes.
  6. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
  7. Once the cream cheese is completely mixed in, it’s ready to serve.
  8. Top with cheddar cheese and some additional bacon bits.
  9. Enjoy!

You can find complete recipes of this EASY CROCKPOT POTATO SOUP in leahwithlove.com

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