Slow Cooker Baked Potato Soup!!! Stick to your ribs good!!

With the weather cooling off and being so busy I love being able to take advantage of my Slow Cooker!!!  Dump and go as I call it!!!  So for dinner yesterday after a long day of shopping and other errands it was grand to come home to Slow Cooker Baked Potato Soup!!! And it was stick to your ribs good!!

Its a good thing we love soup in our house because this one is a winner!!  All I did was put it all in the slow cooker and let it cook for 5 hours then I added the cream cheese and the grated sharp cheese and let it cook for another 30 minutes.  Then I set up the toppings and we just had a little buffet I didn’t even put anything on the table we served ourselves from the topping buffet and enjoyed our soup with warm rolls and butter!!  Soooo delicious!!

Slow Cooker Baked Potato Soup

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Ingredients

  

• 1 30 oz bag frozen Hash Brown potatoes the little cubed ones
• 1 Can cream of mushroom soup
• 2- 15 oz can of chicken broth
• 2 cloves garlic minced
• 1/2 small onion chopped
• 1/2- 3/4 c cooked crumbled bacon
• 1/4 c chopped green onions
• 1 8 oz brick of cream cheese Softened
• 8 oz shredded sharp cheese

Instructions

 

• Place first 6 ingredients in slow cooker and mix, cook for 5 hours on low setting. After 5 hours add the cream cheese, shredded sharp cheese and green onions mix until all cheeses are incorporated into soup, cook at low for an additional 30 mins.
• Serve with your favorite toppings. Cooked crumbled bacon, shredded cheese, sour cream, chopped green onions