Crock-pot Loaded Baked Potato Soup submitted by Carol Jackson Hargett Evansville IN.
CATEGORIES
INGREDIENTS
  • Cooking Time: 3 hours
  • Servings: 4-6
  • Preparation Time: 10 min
  • 1 (32 oz.) bag frozen cubed hash browns, thawed
  • 4 cups chicken broth
  • 1 (10.5 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened and cut into cubes
  • 1 ½ cups sharp cheddar cheese, finely shredded, plus ½ cup extra for garnish
  • 3/4 cup crumbled crisp bacon
  • ¼ cup extra for garnish
  • ¼ teaspoon dried rosemary coarse salt, to taste
  • freshly ground black peppercorns, to taste
DIRECTIONS
  1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon, and cream cheese in the slow cooker. Season with rosemary, salt, and pepper. Mix thoroughly. Place lid on the slow cooker and cook on HIGH for 3 hours, or until potatoes are tender, stirring occasionally. Taste and adjust seasoning, if necessary. Serve hot into soup bowls. Garnish with cheddar cheese and bacon bits.
RECIPE BACKSTORY
Found this on FB...creamy and yummy