Crockpot Potato Soup ( using frozen potatoes)

Ingredients

▢ 1 pound bacon, divided use

▢ 2 (2 pound) bags frozen hash brown cubes (they do not need to thaw first)

▢ 1 teaspoon onion powder

▢ 1 teaspoon garlic powder

▢ 1 teaspoon black pepper

▢ 48 ounce container chicken broth (6 cups)

▢ 2 (10 ounce) cans cream of chicken soup

▢ 2 cups shredded cheddar cheese, divided use

▢ 8 ounce block cream cheese, softened to room temperature and cut into cubes

▢ 1 cup heavy cream

▢ salt, to taste

▢ sliced green onions or chives, for topping

Instructions

Cook the bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.

Pour the frozen hash brown cubes into the bottom of a 5 to 6 quart oval slow cooker.

Evenly season potatoes with onion powder, garlic and pepper.

Pour in the chicken broth, cream of chicken soup and ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).

Stir everything until well combined then cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, stirring occasionally.

After cooking, use a fork to check the potatoes for doneness. They should be fork tender.

To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), cubed cream cheese, heavy cream and stir.

Cover slow cooker and cook on high for another 30 to 45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste

When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese anD chives

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