Easy Potato Soup - Jim Nasalroad


1 30 oz bag of frozen diced hash browns   

1 32 oz bag of chicken broth   

1 can of cream of chicken soup (10 oz)   

1 pkg. of cream cheese (8 oz, not fat-free)   

3 oz of bacon bits   

1 cup of shredded cheddar cheese   

Salt and pepper to taste



Put the potatoes in the crockpot.   

Add the chicken broth, cream of chicken soup, and half of the bacon bits.   

Add a pinch of salt and pepper. Cook on low for 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. 


For more recipes provided by Grand Junction's Volunteer Ambassadors, click here.