Simple Crockpot Potato Soup

Happy frigid Wednesday! Like most of the nation, we're freezing our sweet-patooties off here in Texas. Granted it's not exactly the same as what's happening up North, but we start whimpering when it dips below 50-degrees. And what's better on a cold day, than a bowl of soup?! How about a bowl of soup that practically makes itself, and is so good you'll want to rub your face in it?!

I've never been a big Potato Soup person...mostly because I assumed it was super fattening, and who wants to peel potatoes? (The answer, in case you were wondering: not me!) But my kids always order it when we're out, so I thought I'd give it a whirl at home. Paula Deen and her fabulous little recipe did us right!

{INGREDIENTS}

1 bag frozen hash browns

2 (14oz) cans chicken broth

1 can cream of chicken soup

1/2c chopped onion

1/3tsp black pepper.

8oz block of cream cheese

{DIRECTIONS}

Combine frozen hash browns, chicken broth, cream of chicken soup, chopped onion, black pepper. 

Cook in crock pot on low for 5 hours.

Stir in cream cheese, cook 30 minutes, stir occasionally.

Top with chopped green onion, shredded cheese and bacon.

source

I've made this 3 times in the past month, and it's always devoured by everyone. I prefer it with diced hash brown potatoes because it makes the soup chunkier. I've also doubled the recipe...my crock pot was veeeeery full, but it worked.

You can smell it, can't you?? Stop licking the screen, it doesn't taste the same! What is your comfort food when it's Canada-cold outside? Stay warm, lovebugs!