Crockpot Baked Potato Soup
30oz bag frozen hash browns (I used shredded)
28oz chicken broth
10.75oz can cream of chicken soup
2 tablespoons dried, minced onion
1 teaspoon ground black pepper
8oz cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 2 cups shredded cheddar cheese
- 8 oz cream cheese
- 1 teaspoon ground black pepper
- 30 oz bag frozen hash browns
- 28 oz chicken broth
- 10.75 oz cream of chicken soup
- 2 tablespoon dried, minced onion
- 6 slices slices bacon, cooked and crumbled
- Carbohydrate 21.8620812134138 g
- Cholesterol 141.775760414125 mg
- Fat 37.3956958318269 g
- Fiber 1.52644460963683 g
- Protein 31.0808017878903 g
- Saturated Fat 17.2031667251936 g
- Serving Size 1 1 Serving (305g)
- Sodium 542.679130832625 mg
- Sugar 20.3356366037769 g
- Trans Fat 3.49137272559287 g
- Calories 549 calories
Crockpot Loaded Baked Potato Soup adapted from Twirl 30oz bag frozen hash browns (I used shredded) 28oz chicken broth 10.75oz can cream of chicken soup 2 tablespoons dried, minced onion 1 teaspoon ground black pepper 8oz cream cheese, softened 4-6 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours
