Crockpot Hashbrown Soup
Using hashbrowns and your slow cooker to make this creamy and delicious potato soup means you spend less time cooking!
Ingredients
- 1 32-ounce bag frozen cubed hashbrowns
- 1 16-ounces chicken stock
- 2 tablespoons Ranch Seasoning Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 8-ounces cream cheese
- 1 can of cream soup, or 2 cups homemade Cream Soup Substitute
- 1 cup shredded mild cheddar cheese
- 8 slices of cooked chopped bacon
- salt and pepper to taste
Instructions
- Combine all the ingredients except for the cheese and bacon into the crockpot.
- Cover and cook on HIGH for 2 hours.
- Stir in the bacon and cheese.
- Cook for another 2 hours on HIGH.