The Kitchen of Yum

This dump and forget recipe is amazing and perfect for fall! It’s hearty, cheesy, and and comforting.

Crockpot Baked Potato Soup

Servings: 6

2 pound bag frozen hash browns, diced

1 yellow onion, diced

10.5 oz can Cream of Chicken Soup

1 packet Ranch seasoning (or if you have a jar of seasoning 1 1/2 tbsp)

1 block of cream cheese, cut into cubes

4 oz cheddar cheese, shredded (this can be measured in any amount!)

4 cups chicken broth

2.5oz packet of bacon bits

1 tsp garlic powder

Salt and Pepper to taste

1. Dump all the ingredients above into your crock pot.
   • I would highly recommend not using a liner in your crockpot, I know it’s messy and it’s more clean up, but it will cook your soup more evenly because it can touch the whole surface of the crock.
2. Give everything a stir
3. Cook on High for 3-4 hours, or on low for 6-7 hours.
   • I would give everything a stir once every hour to make sure the cream cheese is melting and the potatoes are softening.
4. When soup is ready, garnish with some extra cheese on top of your bowl and enjoy!