Crock Pot Cheesy Potato Soup by DeAnna Christensen

I like to serve this yummy soup in bread bowls.


1 Bag Frozen Hash Browns 1 Package Cream Cheese 2 c. Grated Medium or Mild Cheddar Cheese 1 c. Grated Sharp Cheddar Cheese 4 c. Chicken Broth 6 Chicken Bouillon Cubes Bacon Bits or Cubed Ham (optional)


In a 5 qt. crock pot place frozen hash browns, chicken broth, and bouillon cubes. Cook on high for about 4 hours or on low for 6 hours, until the hash browns can be pureed into a creamy texture.

Cut the cream cheese into small cubes and put into the crock pot with the potato mix. Add the other cheeses and blend thoroughly.

Cook through until all the cheeses are melted together.

you can add the bacon bit or ham at this time to add a little extra flavor.