Slow Cooker Cheesy Potato Soup

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Cook's Note: I am always looking for family friendly and easy recipes to make and this one came across my Pinterest news feed and it was a winner! Made this for dinner and the entire family loved it - plus, bonus - its LIGHT! This is great served with a side salad and maybe some french bread! I only made slight adjustments from the original recipe. You can play with it and make it your own.

What You Will Need: 

10 oz. can cheddar cheese soup

32 oz. chicken broth

Good Helping of cracked black pepper

Good Helping of Ground Sea Salt

half a block of ⅓ less fat cream cheese (Neufchatel)

32 oz. frozen bag of shredded  hash brown potatoes (country style potatoes)

Directions: 

Add cheddar cheese soup, chicken broth, and black pepper to your slow cooker. 

Let the Cream Cheese soften or come to room temperature (if you can wait) and cut the cream cheese into cubes. Once softened, stir into  the cheese soup mixture. This will not really dissolve into the broth until it starts to get warm and melt, so you will have to leave it in there like this.  There will still be chunks of cream cheese, but trust me, it will melt – just stir again later.

Add the bag of frozen potatoes to the slow cooker. Stir to combine well.

Place lid on the slow cooker and cook on low for 6-8  hours, or high for 4-5 hours.

Add salt and pepper to taste. Serve in bowls once ready  and crumble bacon (such as Turkey Bacon) on top for a really yummy taste. 

Serves about 6 large bowls of soup.

This "Pinspiration" comes from The Wholesome Dish

ENJOY!