Slow-Cooker Loaded Baked Potato Soup


  • 1 (30 oz) bag frozen, shredded hash browns
  • 1 (10.75 oz) can cream of chicken soup
  • 1 (32 oz) carton chicken broth
  • 1 md onion, diced
  • 1 tsp freshly-ground black pepper
  • 1 (8 oz) pkg Neufchatel cream cheese
  • Cooked, crumbled bacon
  • Chopped chives or green onions
  • Shredded cheese
  • Sour cream


Place all ingredients but the cream cheese in the slow-cooker. Cook on low for 6 to 8 hours. One hour before you’re ready to eat, add the cream cheese. Let it melt, then stir to fully blend. When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.

Source: Kingideas