CROCKPOT CHEESY POTATO SOUP
I am a kitchen snob. There, I said it. I read lots of recipes and little bits of different recipes speak to me, and I like to mix and match and smash them all together to come up with something that really sounds good to me. When I read this recipe, I was skeptical. I have tried crockpot potato soups in the past and they just didn’t do anything for me. But this one, it was an easy 9 out of 10 (because old school tater soup will always be the perfect 10).
I hope you will take a chance on this soup, I think you will be happy you did! Cheese and bacon really step it up a notch. I use the Velveeta shreds when making this dish, so I guess that’s my cheese of choice for this soup. Be sure to let me know if you make this one, I want to know if you enjoy it as much as I do.
CROCKPOT CHEESY POTATO SOUP
1 bag diced potato hash browns
(2 lb)
1 pkt Hidden Valley ranch
seasoning
1 container chicken broth
(32oz)
2 cans (10.5 oz) cream of
chicken soup, 98% fat free)
1 pkg low fat cream cheese
1 pkg shredded cheddar cheese
(fat free or Velveeta shreds)
Pepper
1 cup bacon bits (the soft
kind)
Instructions:
1.
Dump all ingredients into the crockpot and
cook on high 4 hours or low 6 hours.
Serve with crackers and enjoy.
Copyright Tammy K. Stacy @typicaltammykate
