Scott's Recipe

Soup - Loaded Baked Potato

Category: Chili, Chowders, Soups & Stews

30oz bag frozen hash browns (I used shredded)
28oz chicken broth
10.75oz can cream of chicken soup
2 tablespoons dried, minced onion
1 teaspoon ground black pepper
8oz cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese


1. Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours.
2. Remove lid and stir in cream cheese. Cook another 30 minutes.
3. Serve with bacon and cheddar on top.