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My family loves a good soup- especially during the cooler months. This Crockpot Potato soup is one of our regulars!

I recently made this, but at the last minute realized I didn’t have cream cheese. So I substituted sour cream…. And my family still loved it! It was one of those “happy accidents”.  It turned out amazing! Still creamy and delicious. Not quite as creamy and rich as when it’s made with cream cheese- but a great alternative if you find yourself in a pinch too!

Here’s how I make my Potato soup … 

Ingredients:

1 bag frozen shredded potatoes (hashbrown style)

1 medium onion, chopped 

1 can condensed cream of chicken soup 

1 (32 oz) carton chicken broth 

Shredded cheddar cheese 

1 bag Real Bacon pieces or 6 slices bacon (cooked and crumbled)

1- 8 oz block cream cheese, softened (or 1 cup sour cream)

1/2 tsp each, Salt and pepper , or more to taste

Directions:

1. Spray your crockpot with non stick cooking spray or add a crockpot liner to your crockpot (for easy cleanup).
2. Place entire bag of shredded potatoes in crockpot.
3. Add chopped onion, salt and pepper (I use about 1/2 tsp each) , bacon and cream of chicken soup, and then pour the chicken broth over the top. 
4. Place lid on crockpot, cook on Low for 6 hours (or high for 3-4 hours).
5. One hour before it’s done, stir in the softened cream cheese and 1 cup shredded cheddar cheese.
6. Once done serve in a bowl with extra cheddar cheese and a sprinkle of bacon pieces.
7. We like to serve ours with grilled cheese sandwiches. 
8. Enjoy!

You all know I love an easy and yummy meal… especially when it’s made in the crockpot. Set it and forget it! That’s my kind of cooking!!!

I hope you’ll give it a try- if you do- I’d love to know what you think!

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