Loaded Baked Potato Soup


32 oz. bag of frozen hash browns

32 oz. box of chicken broth

10 oz. can of cream of chicken soup

8 oz. package of cream cheese – softened

1 1/2 cups of sharp or mild cheddar cheese, grated, plus extra for garnish

3/4 cup of crumbled bacon, plus extra for garnish

1/2 tsp. of rosemary, minced (optional)

salt & pepper


Let’s Cook!

Combine hash browns, cheddar or mild cheese, broth, chicken soup, bacon bits, cream cheese in slow cooker. Season with salt and pepper, then use a spoon to break up cream cheese and mix together. Place lid on slow cooker, cook on high for 3 hours, stirring occasionally or until potatoes are tender. Taste and adjust seasoning if necessary. Garnish with rosemary, cheese and bacon bits.