Paula Deen’s Crockpot Potato Soup

Yields: 6 servings 

Ingredients

• 1- 30 oz bag of frozen hash brown potatoes
• 3 cups chicken broth
• 1- 10.75 oz can of condensed cream of chicken soup
• 2 bay leaves
• ¼ cup chopped green bell pepper
• 4 oz cream cheese, softened
• ½ cup finely chopped onion
• ¼ cup chopped red bell pepper
• Salt and freshly ground pepper to taste
• Green onions, shredded cheddar cheese, and crumbled cooked bacon for garnish (optional)

Instructions

• Add the hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker
• Pour in the chicken broth
• Mix in the condensed cream of chicken soup, bay leaves, and season with salt and pepper. Cook on low for 6 hours

• 30 minutes before cook time is over, stir in the softened cream cheese and continue cooking for the remaining time