Adventures in Soup Making - Slow Cooker Potato Soup

What? A set-it-and-forget-it potato soup that doesn't actually need to be topped with cheese? Why yes, such a thing does exist....not that it stops me from topping it with a ton of shredded cheddar and crumbled bacon...but, whatevs.

This is a pretty forgiving recipe, and I've made it with diced ham, bacon, or crumbled sausage. I've even shocked myself and eaten it with no artery blocking breakfast meats OR my beloved cheddar cheese (almost everything is bedda with chedda)!

Without further ado, here ya go:

• 1 pound ground sausage, browned (optional, but could use bacon or ham as well)
• 1 (30 oz) bag of frozen shredded hash browns
• 4 cups chicken broth
• 1 can cream of chicken soup
• 1 onion, chopped
• salt & pepper, to taste
• 1 (8oz) package of cream cheese (do NOT use fat free - it won't melt!)
• 1 tsp seasoned salt
• 1 tsp garlic powder
• shredded cheddar cheese/crumbled bacon to garnish

1. In your slow cooker, add in your sausage, hash browns, broth, soup, onion, and   seasonings.

2. Cook on low for 6-8 hours or on low for 3-4 hours.

3. About an hour before serving, add in your cream cheese (I cube mine up before adding it), cover soup back up and keep heating. 

Makes a great lunch, as it cooks in about 4 hours - especially delicious in the fall!