Crockpot Loaded Baked Potato Soup
INGREDIENTS:
1 large bag frozen shredded hashbrowns
3 {14 oz} cans chicken broth
1 can cream of chicken soup
seasonings of choice: I used salt, pepper, & old bay
1 {8 oz} cream cheese block
toppings of choice: I used cheese & bacon
DIRECTIONS:
[1] Put hashbrowns, soups, and seasonings in a crockpot.
[2] Cook on LOW for 6-8 hours.
[3] Add cream cheese during the last hour of cooking.
[4] Serve with whatever you like on baked potatoes! OMG YUM!
This look yummy!! Can I post on Pinterest?
ReplyDeletesure, please do! :) thank you so much!
ReplyDeleteDelicious recipe! Thanks for joining us for "Strut Your Stuff Saturday." Come and join us again next week! -The Sisters
ReplyDelete