This is THE easiest potoato soup you will ever make!  And it’s really good too!  This comes from an old recipe from Paula Deen, so you know it’s good, right?  I made this on a busy Sunday night when I was watching my sister in law’s 4 kids and my 5 kids.  I didn’t want to stand in the kitchen all day and cook, so this recipe came to the rescue.  (btw, I ended up standing in the kitchen all day anyway, we made these awesome clay ornaments.  This recipe is is way better than salt dough. Check it out HERE).

Here is the how to:

Ingredients:
One large bag of Southern Hashbrowns (they are cut like cubes, not shredded)
One family size Cream of Chicken soup
8 oz. cream cheese (softened)
One package bacon, cooked and crumbled (for topping and mixing in at the end)
28 oz. Chicken Broth
1/2 onion chopped
Pepper to taste

Add the hasbrowns to the crockpot

Whiz together the soup and cream cheese (this makes it so the cream cheese is mixed in well, and you don’t demolish the potatoes adding it later)  Add all the other ingredients to the crockpot, minus the bacon.

Cook on low for about 5 hours.  Stir in half of the bacon, then serve with shredded cheese and bacon on top.  This would also be really good with green onions as a garnish.

Enjoy!