Crock Pot Potato Soup

Ingredients

• 1 30 oz. bag of frozen diced hash browns
• 1 32 oz. box of chicken broth
• 1 can of cream of chicken soup (10 oz.)
• 1 pkg. cream cheese (8 oz., not fat free)
• 3 oz. bacon bits
• 1 cup shredded cheddar cheese
• salt
• pepper

Directions

1. Put the hash browns in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
2. Cook on low for 7-8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
3. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.