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!!
Save RecipeIngredients
- 1 30oz 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 8oz brick of cream cheese Softened
- 8oz 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
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