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Thursday, December 19, 2013

Easy Crockpot Potato Soup

If you're anything like me you use your crockpot at least once a week during the winter.  Heck maybe in the summer as well.  Anyhow, mine doesn't leave my counter during the winter months.  Most weeks I use it twice.  

This past week I made potato soup. 
It was exactly what I was looking for.  
Rich, creamy and filling.  
Perfect for a cold winter night.  


Ingredients: 
1 30oz. 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 and pepper to taste 

Directions:
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.  
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.  
 Once the cream cheese is completely mixed in, it's ready to serve.  
Top with cheddar cheese and some additional bacon bits.  
Enjoy! 

If you want the printable recipe, go HERE

If you're looking for another delicious recipe, check out one of my newest, corn chowder




Check out my Pinterest board for more of my favorite recipes! 
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*affiliate links used in this post*

268 comments :

  1. This looks so good and like I could handle making it. Thanks for the recipe!

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    1. It was yummy, overate as usual. But worth it,

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    2. I had no cream of chicken soup so used a jar of chicken gravy. Also used southwest flavored hash browns. Yum.

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    3. How many servings does this make?

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    4. can you use low fat cream cheese and just blend it first with a hand mixer?

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    5. When does the soup begin to thicken. It's been in the crock pot for 5 hourse now

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    6. ...after the cream cheese melts entirely

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    7. Found this recipe on FB and decided to try it! It is delicious and very simple! I added chopped onions and small amount of dry ranch dressing in addition to the other ingredients. I made a batch of ranch oyster crackers and is was so YUMMY!! Will definitely do again! Recipe in my box!

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    8. I used cut up fresh garden potatoes and it started out very thickl, about 2lbs of them

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    9. This is my first time to make this soup, I don't have a full 8 hours to cook on low, has anyone tried cooking on high for 2-3 hours and then turning down on low until potatoes are tender?

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    10. Do you need to do anything to the fresh potatoes first? I want to use real potatoes, but don't know if I should boil them or bake them

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    11. If using fresh potatoes, personally, I would peel them and dice them so they will cook faster. no need to cook first, as the crockpot will be cooking them in the time allotted.

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    12. i just made this on top of the stove,with fresh potatoes,i also added onions & it came ut yummy in only an hour total cooking time,will make again

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    13. Can I use milk instead of cream cheese

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  2. I just made this on the stovetop. I used 1/2 the cream cheese and oh my goodness, this was sooooo good! Try it, you'll love it!

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    1. on the stovetop how long does it take still 8 hours?

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    2. No, just until the potatoes are cooked through and the cream cheese has melted. Then proceed with the rest of the recipe.

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    3. I like this recipe better than mine. I will have to get to the store and get those ingredients and make us some.
      Pat

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    4. on the stove top, increase the broth to 49 oz can, add a can of cream of celery soup plus the cream of chicken, 3 Tbls onion flakes and some black pepper. I omit the cream cheese and add a large can of Pet evaporated milk as I turn off the heat. Really good eats!

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    5. The first time I made this it was perfect. Next three times the cream cheese never melted, stayed lumpy. Any suggestions? Thought about whisking it with the cream of chicken soup and letting cream cheese do the whole 8 hoursm what do you think?

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  3. I made something similar that you might like... I had some leftovers from various holiday meals.... onions, potatoes, corn, parsley. So I made a simple corn chowder.

    Melt some butter in a sauce pan. Add about 1/2 chopped onion... cook until a little soft but not totally soft (I like my soup with chunks). Stirr in approx 1 tbsp flour, stir and cook a couple of minutes. Cut 3-4 fingerling potatoes into cubes, chop some flat leaf parsely. Add potatoes, parsley and about 1-1/2 cups cooked corn. Add about 1/2 cup milk and some chicken broth. Stir. Add ground nutmeg. Cook until boiling, Enjoy!

    Whats great is it took about 20 minutes.

    --- Chitownmom

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  4. Sounds delicious! Is there any particular reason why you can't use fat free cream cheese?

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    1. I don't know if it would be as thick and creamy with the fat free.

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    2. The fat in the cream cheese is necessary for thickening, and the fat free cream cheese will not melt down at all.

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    3. The fat free cream cheese doesn't melt so you have chuncks of it in your soup!!

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  5. Have pinned this! I will have to switch it up a bit to make it vegetarian, but otherwise I think it will become a fast favorite!

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    1. I made it vegetarian just to simplify. I omitted both the bacon and the cheddar cheese and it was one of the best and obviously easiest potato soups ever!

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    2. I simply used vegetable broth (instead of chicken) and cream of celery soup (instead of cream of chicken) and my vegetarian loved it!

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  6. Not sure if I missed a part but how many potatoes do you use?

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    1. For this recipe, you use a bag of frozen hash browns.

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    2. When stating 1 pkg of cream cheese do you mean the small square of Philly size or the larger rectangular cube one? And 1 bad of HB potatoes, please suggest which size. There are 3-4 bags of different ones. As you can tell I can cook only with specifics :)

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    3. momof3- the amounts are in the recipe, the font may make it hard to see. The potatoes are 30oz. For the cream cheese, both will work as long as it's 8oz. I've only used the square package.

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    4. Eight hours in the crock pot turned the potatoes to broth only.

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    5. I used diced ha'sh browns, not shredded. If you use shredded it does just become 'mush' and thicken the soup. I like having chunks of the potato still in it after it cooks.

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  7. Looking to make this for my family tomorrow. Sounds great with all this cold weather!
    Do you know how many potatoes I might use if I had to use potatoes?
    Do I boil cubed potatoes before I put them into the crock pot?

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    1. 30 oz of potatoes is going to convert to about 2lb of potatoes. You want to cut the potatoes into small bite size pieces and put them into the crock pot raw.

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    2. Thank you for this conversion, that's my plan for this weekend :-)

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  8. This was awesome!! Temps here in Tennessee dipped down to 2 degrees today (very unusual for us) so a hot crockpot soup was perfect. I changed mine a bit. I added onion, and I also used fat-free cream cheese. I did not cook bacon in it. I served this in bread bowls, topped with extra sharp cheddar cheese and crispy bacon pieces. And there should be enough leftovers for a second meal! Gonna encourage others to make this!

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  9. Making this for the first time tonight! Can't wait :)

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  10. going to try this for our churchs' Souper supper...we have a family that can not have glueten so I think this will work...I love creamy potato soup

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    1. Hi, Our family can't have gluten as well. Just make sure you do not use premade cream of chicken soup as it will not be gluten free. =)

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    2. You might want to check the can of the cream of chicken soup. I believe there is gluten in that. There is in Cream of Mushroom.

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    3. Progresso now makes a Gluten Free cream of mushroom soup. It's a little thinner than condensed soup, but adding the cream cheese will thicken it.

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    4. Most regular condensed cream soups have gluten. There is a GF brand called Pacific Organic that is GF. It is expensive, but works for recipes like this. It is in a small box. Their tomato soup is also GF.

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    5. Hi-
      In a recent conversation with the Nutritionist at HyVee (yes, there really was one)--she said that none of their brands of soup had gluten in them. They do not market them that way or they would have to charge more for them. It might be worth you gluten-free folks to track down your gal @ HyVee and find out what she has to say about it. Hope this helps!

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  11. Very yummy. I left the bacon out bc i don't like soggy bacon.

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  12. Question: I bought hashbrowns, but they are not diced. They're more like 1/2 inch squares. Do you think they will work?

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    1. Yes, you may have to cook it a bit longer to make sure they're soft enough.

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    2. Thank you, Leah!

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    3. you can use small red skin potatoes leave skin on and cube or shred

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  13. I made this weekend and it was wonderful. Definitely a keeper- thanks!

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  14. That is just under 2 pounds of potatoes if you don't have frozen hash browns. I'm going to try it on the stovetop, and top with the bacon bits when serving.

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  15. I make a potato soup similar to this, but, I cube about 5 or 6 large potatoes and cook those, then add the other ingredients.........also add cream of mushroom soup or cream of broccoli for variation.......and yes, as someone else stated, do not your bacon bits until you're ready to eat the soup......also, I just do mine on stove top.........very short cooking time any way!!!!!!..............is DELICIOUS!!!!!

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  16. How much cream cheese???

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  17. Can you just peel and shred real potatoes versus buying frozen?

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  19. I found this recipe of yours a little while ago and knew it'd be a hit in my house. Needless to say they loved it! I wrote a post on it and mentioned it. Have a great week!
    Eat Drink & Be Mary

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  20. What size package of cream cheese.

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  21. This soup is fantastic and easy. If you don't want to make it in the crockpot, you can cook it on the stovetop. I add 1/2 cup of sautéed onions to mine and puree the whole thing with an emersion blender to make it smooth and creamy, but either way, it's delicious. I use low fat cream cheese. I read somewhere that fat free cream cheese won't melt, that's why they say not to use it. Try it; you won't regret it.

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  22. I am making this today with the frozen cubed hashbrowns, I hope it turns out good.

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  24. Yum!! Approximately how many servings would you say this makes? Thanks!

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    1. I would like to know this answer as well. We're a large family, so I'm considering doubling the recipe in my 7qt. slow cooker.

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    2. I would say it feeds 6-8. We're a family of 2 (the little one can't have dairy). We make this for dinner and have enough for leftovers at least twice.

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  25. what size can of cream of chicken soup

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  26. I use small can of soup . I also used 2 small pks of white gravy mixed wirh some water[the white gravy u usually make sausage and gravy ,,) it was good and the bacon and cheese in the bowl

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  27. I've made this twice since finding it on Pinterest. I love how fast the prep work is. I'm going to feature this recipe on www.homeandhired.com today. Thanks for making a recipe that makes it easier on us work at home moms. Keep up the good work!

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    1. Thank you! I will definitely head over and check it out. I too am a work at home mom, always looking for quick and easy recipes that my family loves!

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  28. All Post Processed ingredients - nothing natural - although it sounds wonderfully delicious - I have to figure out how to make it from more natural ingredients

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  29. I'm going to use fresh potatoes and do it in the pressure cooker! We'll see how that turns out!

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  30. I am making it today.. we r at - 13 here in Indiana.. the only diced frozen potatoes I had were the western style with the green and red peppers.. hmmmm I also added some tiny chopped ham to the mix.. can't wait to to try this... thanks!!

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  31. Making this today! Added a can of cheddar cheese to it

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  32. Why can't you use fat free cream cheese?

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    1. You can, others have and have been happy with the results. I don't because I find it doesn't make the soup as creamy as I like.

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  33. I assume you could also use shredded hash browns??

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    1. You can. I'm not sure it would have the same texture as the cubed hash browns.

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  34. this is a very simple but very good and liked by almost everyone. You can add or substitute any veg or cheese. Real Bacon gives it that zap your looking for!

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  35. I fixed this today and it was absolutely WONDERFUL on this snowy day in NC!!!!! I will be making this again!!!

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  36. I probably missed it, but can fresh potatoes be used instead of the frozen?

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  37. I made this soup for company this week. We had snow and very cold weather the night I served it. I fixed a simple salad and dessert to go with it. Believe me, this soup is a definite hit. Company loved it and wanted the recipe. We will be making this again.

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  38. Please, if you missed part of the recipe or you can't remember part of the recipe, or you didn't understand an ingredient... go back and read it again. Thanks Leah!

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    1. Where is the like button?!? Thank you so much!

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    2. Yes where is the like button b/c all measurements and ingredients were there. Thanks Leah for an awesome recipe. I love some potatoe soup & I have slow cooked it overnight & can't wait to try it. I used your recipe which by the way is being shared all over FB!

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  39. If you don't have raw or frozen hash brown potatoes on hand, is it possible to chop up some frozen french fries and use them?

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  40. Try adding some clams to it,you will have awesome New England clam chowder!

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  41. Could you use fresh potatoes, you think?

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  42. I just put the ingredients in the crockpot. Looking forward to having this tonight.

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  43. Ok, I made this recipe today. The changes I made to it were: added 1/4 finely chopped onion, 1/4 cup finely chopped red bell pepper and I increased the amount of Bacon. I cooked 1/2 lb of thick cut apple wood smoked Bacon, then diced that up instead of using bacon bits.
    I also added 1/4 cup shredded cheddar at the same time as I added the cream cheese.
    I also use the no salt added chicken stock so that it isn't too salty.
    I Next time, I think I'll just cut up the 2 lbs of potatoes myself instead of using the diced hash browns. The potato chunks were just smaller than I like.

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    1. That's 1/4 cup finely chopped onion

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    2. I used my own chopped potatoes too. I found they required more cooking time. Most of them were still hard by the end of the 8 hours

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  44. I made this the other day and made some minor and subtle changes...I added one chopped medium onion and 1/2 cup of diced celery to the mix and used 6 or 7 cubed red potatoes with the skin left on. I used the full 8 oz of creme cheese that the recipe called for and I thought it was just a little too thick, so I added a cup of 2 percent milk at the end and it was perfect. Topped each bowl with fresh bacon pieces and the shredded cheddar cheese...Thank you, Leah...this is a terrific recipe and can be easily adapted to fit each individuals own preferences...Outstanding creamy potato soup and so easy!

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  45. I added milk for a creamy potato soup. I've made it both ways and it's much better with milk. I just guestimated the amount.

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  46. I made this last night in the crock pot and smelled it all night. I noticed this morning that it is a little thick so I am going to try adding the 2% milk. But I am adding boiled chicken breast and eggs to mine. Here in the South we like potatoes with eggs in them. Will let you know how it turns out. I can't wait to try it.

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  47. Oh thank you!! I was getting angry reading through all these comments. That would also explain why I don't have a blog!!!

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  48. This was SO GOOD!!! and easy to do! Everyone loved it!!!

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  49. I make this all the time. Nice to just dump everything in the crock pot and have this waiting on me when I get home from work. I usually pick up some deli meats and that night we have a great dinner of soup and sandwiches :)

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  50. How many servings would you say this makes?

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  51. I am making his today but I am going to start it on the stove using fresh red potatoes w/skins on .carrots and onion I am going to add cream of potatoe soup also its going to be so good :)

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  52. Made this last night and it was amazing and super easy!! My two and 5 year old picky eaters both had two helpings!!

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  53. Can you use regular potatoes? Trying to use up mine before they go bad.

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  54. Same question ^ I have so many potatoes I need to use up! How many would you recommend using?

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  55. I want to thank you for sharing an EASY yet YUMMY recipe!! I am making it for the 2nd time now :-)

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  56. This was a great soup to divide up and deliver to family and friends. It was so incredibly easy to make and lacked nothing in flavor. 2 out of 3 people I delivered to requested the recipe. Its a keeper. Thanks!

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  57. how many people does this recipe serve?

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  58. Does anyone know what size crock pot was used for this recipe?

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  59. Am I the only one who found this OVERLY salty? I would recommend low sodium chicken broth, and added milk to thin it out. But I personally think I'll move on and try an altogether new recipe...

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  60. do you know the nutritional facts for this recipe, need to figure out points for Weight Watchers?
    Thanks!

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  61. I wish you would find a way to just let us print the recipe, without it printing twelve pages of comments!!!

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    1. Highlight what you want to print, hit "ctrl" and "P" and click selection and it will only print what you selected.
      This of course on a PC.

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    2. On a Mac, you'd hit the Mac Symbol and P I believe after highlighting the selection.

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  62. Replies
    1. I haven't tried it but assume It would cut down the cooking time by half. Keep an eye on it though.

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  63. Cooked it on high for 5 hours or so and it is perfect! Tastes amazing!

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  64. With condensed cream of chicken soup, do you still add the cup of water?

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    1. No water in the recipe, just the chicken broth with the cream of chicken soup.

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  65. I would love to make this however I'm wondering how many services this recipe makes. Does anyone know???

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  66. I guess I didn't read before I posted I want to know how many servings not services LOL

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    1. It makes about 9 cups. I would say 4-6 easily.

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  67. I made this tonight and it was delicious, thank you for posting. I will certainly make it again. I love how little prep it takes!

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  68. This was so delicious- my family couldn't stop talking about it. Amazingly easy too!

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  69. I used low-fat cream cheese, and it didn't melt well at all. Unfortunately, I hadn't read the comments yet. ( I got the recipe on FB and hadn't seen the original posting page) Next time I will use full-fat cream cheese and/or melt cream cheese prior to adding it to the crock pot. I used no-salt-added chicken broth and low-sodium cream of chicken soup. I baked bacon in the oven and roasted chopped baby carrots in the bacon fat (same pan at the same time--bacon was on racks and carrots were underneath on pan) Yummmm!! I added salt, pepper, a little garlic powder and a little dried parsley. Also some bacon fat and a little flour to make sure it would thicken beautifully.
    I failed to test my potatoes for tenderness, and let it cook too long, but no one seemed to mind. My whole fam loved it!! This is quite a feat since we have three boys who are 10, 4, and 21 months...along with hubby and pregnant mama! (Me :) We added crumbled bacon, grated cheddar, green onion, and croutons to ours (in varying combinations lol) Definitely will be making this again soon! thanks for the great post!

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  70. Not sure why but mine too thick Adding milk now to thin but tasty

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  71. Can I cook this on high for 4-5 hours instead of low for 8?

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  72. I needed a recipe for my son after his Gall Bladder surgery. I made this because it does not have onion, cream or butter. I also left out the cream cheese and bacon and used low salt chicken broth (sounds bland I know, but bland is what he needed for a sore slow digestion) It was just right for him. The rest of us added in the seasonings, bacon and shredded cheese into our individual bowls. Worked well for the occasion. Later, when he is better I will make the full recipe. EXCEPT. Did not really see a need for the cream cheese. Instead I add a can of cream (evaporated milk) and a tad of butter. And I only needed to cook on low for 5 hours . the taters were just as tender and ready to go. Use the real bacon bits and not the fake. I also used the low salt boxed chicken broth.

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    1. Thank you! I just had gallbladder surgery so was trying to figure out what to do about the cream cheese with fat content. Will try this way.

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  73. mine cooked just fine on low for 5 hours ...6 hrs after adding cream. then set on warm.

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  74. I love potato soup. This recipe was just okay. Too much cream cheese for my liking It gave it a tangy taste to me. Next time I will cut in half.or like another person suggested just use cream and butter instead. Easy on the bacon bits or it will turn pink.I also cooked on low for 7 1/2 hrs and that was way too long. I would go 4-5 hours max on low setting.

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  75. OMG! I bought the wrong frozen potatoes! I bought shredded hashbrowns (was rushing as usual while in the store) instead of cubed hashbrowns.. :-( I hope it still turns out close to this recipe. Guess I'll find out when I get home tonight...it's cooking now!

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    1. Did it end up okay?

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    2. Wondering the same thing? Our local grocery didn't have cubed hash browns only shredded ?!

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  76. How many will this serve? I plan to make it for 4.

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    1. It will serve 4 easily

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  78. I had on low in crockpot for 7 hours when I checked crockpot. Was drier like a side dish. Expected a soupy consistancy. Did anyone else have this problem?

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    1. I just put everything in the crock pot and it's very thick. I was thinking about putting in more broth.

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  79. I just put everything in the crock pot, it's very thick not soupy at all. Should I add more broth?

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  80. I am going to try this today! It's a cold rainy Kentucky morning here. Hope it turns out as wonderful as it sounds! I have a question - my daughter is a vegatarian so is there anything I could substitute for the chicken broth? The cream of celery soup suggestion sounds yummy! I'm trying the recipie as it is written here today first, but would love to have a vegatarian option too.

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    1. I've used vegetable broth before, and it turns out great!

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  81. i have milk but no chicken broth. what can I use?

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  82. I don't have no chicken broth, but have beef broth, wondering if that would work.

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  83. I am in Kansas City....this is being fixed for the Game #1 Opening Night World Series game here in KC! Go Royals!

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  84. After 6 hours my potatoes were way too tender but was still very tasty! I also added diced celery and carrots to mine as well as a pinch of garlic powder.. Very yummy just next time I will check my potatoes sooner!

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  85. The broth was tasty, however I didn't get the full taste since my cream cheese didn't melt. I like cream cheese just not eating chinks of it. Would it be alright if I melted the cream cheese in a sauce pan before adding it to my soup?

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  86. Your soup was fabulous and I love how easy it was. I did add chopped onion but that is all! It was soooo delicious! Wondering if I could post it on my blog and refer them to yours? Thanks for this awesome recipe!

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  87. Soooo good!! EASY TO MAKE!

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  88. Can cream of celery or mushroom be used instead?

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  89. I made this for my husband and I using ham instead of the bacon since it was a main course. It was sooooo good and creamy and flavorful - easy too. I cooked it on high for about 2 1/2 hours, then added the (reduced fat) cream cheese, continued to cook on high for another hour then added the (reduced fat) cheese and diced ham.

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  90. Hi, I was wondering what size crockpot you are using? I only own a small crockpot (2 quart, as I cook for one) so would like to know how I should divide the recipe up. Thanks!

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  91. I made this today. Absolutely loved it! And so easy! I'll be making again!

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  92. For those of you saying the cream cheese did not melt : 1) you incorrectly used fat free or 2) you did not stir it briskly, about 4 times during the last hour of cooking

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    1. Stirring it constantly. Original, not fat free. Hour and a half later on high and sill chunky.

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    2. Chunks should be small and I didn't stir constantly, only occassionally. Maybe it should be turned up for last hour?

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  93. I was just wondering if anyone knows the calorie count on a serving of this? I'm making it this week since it's my mom's favourite soup and would love to know the calorie count before-hand since we're all trying to eat healthier.

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  94. Can I use oreida frozen cubed hash browns?

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  95. I didn't follow the directions very carefully and put nonfat cream cheese in with the other ingredients at the beginning. It melted just fine and the consistency was good. I'll be making it that way from now on!

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  96. I decided to do the same recipe, only adding the Ore Ida Potatoes O'Brien instead. It has onions and peppers and gives it wonderful flavor. Making it tonight in fact! Try also the Bisquick Complete cheese garlic biscuit mix. All you have to do is add water to the mix, pop them in the oven for 8-10 minutes while the cream cheese is melting in the soup. As a side, it compliments the soup PERFECTLY!

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    1. I almost forgot.... if you put scallions on the top with the cheddar cheese and bacon bits - delish!

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    2. That's what I did! Yum

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  97. Anyone try to cook it on high for 4-5 hours instead?

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  98. Made this tonight, but had no chicken broth, so used 4 bouillon cubes with 4 cups water to make 32 oz. Also used neufchatel cheese instead of cream cheese with no melting issues. I didn't add any salt, as I was concerned that the bouillon would have more than enough. Used shredded frozen hash browns instead of cubed, cooked for 4 hours on low, then 1 hour on high after I added the neufchatel cheese and it was delicious. I put a couple tbsp of bacon pieces (precooked bag kind, because I am lazy) in at the start and they came out tasting like tiny pieces of ham, but not mushy. Topped with shredded colby/monterey jack cheese and a few more bacon pieces and it really hit the spot on this cold night. Definitely a keeper, thank you!

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  99. Is there any reason the cream cheese can't be added at the beginning? I have to leave for the day and I'd like for dinner to be ready when I get home and not have to wait another hour or so for the CC to melt. Thanks! :)

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    1. Time and heat can cause dairy products to separate and curdle. If you cook on low, it should be okay, but no promises. All cookers are different.

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  100. A friend sent this to me on Facebook. It was fantastic. I cooked mine on high for about 2 and 1/2 hours and then low for the last hour with the cream cheese. Next time I will use half the block of cream cheese and a cup or so of heavy cream. I also added a generous amount of chopped seasoning and fresh garlic. I found that it could be the base to so many other chowders such as crawfish and corn or shrimp and corn.

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  101. This is so good and easy to make, I had to share this recipe with all my friends and family.
    Thank you so much for all of your yummy recipies. Happy Thanksgiving.

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  102. How long does it take for a double batch

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    1. I still cooked it the same amount of time.

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  103. A friend posted this on FB about a month ago and I've made it 3 times since. We LOVE it made right by the recipe.

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  104. I made this soup - I used the frozen hashbrowns that have red peppers and onions in them, left out the bacon bits, added some cooked chicken, and thought it was delicious!

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  105. http://shrutigoenka.snydle.com/healthy-chicken-soup-recipe.html ... qcrockpot.blogspot.com

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  106. I made this on the stove top which only took about an hour. I added diced onions and saved the bacon till last so it wouldn't be soggy. Topped it off with cheddar more bacon and chopped green onions. Soo good and my daughter loved it as we'll! This will be a New go to recipe for me.

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    1. I also used Campbell's cream of chicken with herbs instead of the plain kind for extra flavor

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  107. Are you just supposed to use the condensed soup or the actual soup (mix condensed with water)?

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  108. I will be making this tomorrow, we love potatoes hotdog soup so I will be adding sliced hotdogs when I add the cream cheese

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  110. Made this today and it was very good, but very thick - like mashed potatoes.Should I have added milk to it, with the condensed cream of chicken soup?

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  111. I made it tonight. It was really good! I'm so stoked to find this recipe!!! Thank you!!!

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  112. Does anyone have any recommendations for a low-carb alternative to the hash browns? I've been dying to try the recipe but me+ potatoes= not worth chancing it. Google recommendations are saying substitute spaghetti squash, thoughts?

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  113. can u cook this in crock on high for 4 hours instead of low for 8???

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  114. The first time I made the soup, I followed the directions and cut the cream cheese in cubes and added to the crock pot. Big mistake. The cream cheese never melted completely and there were globs throughout the soup. The second time I made it, I left the cream cheese out over night to soften then an hour before the soup finished cooking, I put the cream cheese in a bowl and ladled some of the hot soup over it then whisked the mixture until it was the consistency of thick cream. Next, I gradually poured this mixture into the crock pot stirring as I poured. Problem solved. Smooth, cream soup.

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    1. i had the same problem with the cream cheese not melting. I love your idea! I will definitely try it.

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  115. Does anyone know how many servings this makes? Also how many calories a serving possibly? Thanks

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