Check out what my friends at 12 Tomatoes had to say about this slow cooker loaded baked potato soup:
“This was delicious! I added chives and rosemary to my batch and it was amazing. This recipe makes it easy to add a little of this or that – two thumbs up!”
We actually have 8 thumbs up in my house! Everyone devoured this and I had an entire crock full. I don’t think I’ve ever seen the crock empty so fast! Now that I have this simple way to throw it together, and I can do it right before work I am definitely going to more often.
Ingredients
1 bag frozen Ore Ida hash browns
1 box Progresso chicken broth
1 can condensed cream of chicken soup
1 (8 oz.) Philadelphia package cream cheese, softened
1 1/2 cups Kraft sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
Kosher salt and McCormick freshly ground pepper, to taste
Directions
- Combine hash browns, Kraft cheddar cheese, Progresso chicken broth, cream of chicken soup, bacon bits and Philadelphia cream cheese in slow cooker.
- Season with Morton salt and pepper, then use a spoon to break up cream cheese and mix things together.
- Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
- Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more Kraft cheddar cheese and bacon bits.
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Quick Tip: It’s great to serve this soup with crusty French bread – yum!
Thank you to 12 Tomatoes for this awesome recipe!
