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Hands down, this has to be the best potato soup I have eaten. In fact, my son told me that it tasted just like Panera’s potato soup.
This soup is such an easy recipe. It is an inexpensive meal, and takes about five minutes to throw in the slow cooker, and a few hours to cook.
I have made this for several years, and my family loves it. It’s the perfect comfort food, and works great when someone has a cold, or the flu.
It’s also a great food to make for shut-ins, an elderly friend, a church pot-luck, and someone that is under the weather. The recipe makes enough to divide it up into bowls and freeze for several more meals.
- 1 - 30 oz. bag hash brown potatoes
- 1 - 32 oz. pkg. chicken broth
- 1/4 cup diced onion
- 1 - 10.75 oz. can condensed cream of chicken soup
- 1 - 8 oz. pkg. cream cheese
- Pinch of pepper
- Shredded cheddar cheese
- Bacon bits
- Add the hash brown potatoes, chicken broth, cream of chicken soup, pepper, and onion to the slow cooker. Cook on low for five hours. Cut up the cream cheese and add it to the slow cooker. Stir, and cook one more hour. The cream cheese takes a while to melt, so you might have to help it along and while stirring it in the soup.
- Add as much shredded cheddar cheese as you'd like, bacon bits, stir, and serve.