Crock Pot Potato Soup

I found this recipe last week and it could NOT be easier or yummier. The soup itself contains about 4 ingredients (not including seasonings & toppings) and just cooks all by itself in the crock pot. I didn't take a lot of pictures for this post, only because there wasn't much to do!

Here is what everything looked like when combined in the crock pot and cooked for 7 hours. This is the hashbrowns, cream of chicken soup, chicken broth, cream cheese, and seasonings.

The finished product ready to eat!

Crock Pot Potato Soup, adapted from Pearls, Handcuffs, and Happy Hour

1 30 oz bag of frozen, shredded hash browns (Ore-Ida worked well)

3 14.5 oz cans of chicken broth

1 can cream of chicken soup

1 1/2 blocks of cream cheese (8 oz), softened

Garlic powder, salt, pepper to taste

In a crock pot, combine everything except the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add the softened cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, etc as toppings.