Crock Pot Potato Bacon Soup

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In this fast and easy version, I use a bag of frozen hashbrowns (the cubed kind).  You can also change the cheese to cream cheese instead of Velveeta.  My "from scratch" version of this recipe will be posted soon!

6 - 8 Servings

32 ounces (800 gram bag)

Hash Brown Potato Cubes  (frozen)

2 boxes of 900ml Chicken Broth

1 10 oz can of Cream Of Chicken Soup

1/2 a medium onion  (finely diced)

1 package (450 g) of Velveeta Cheese

7 slices (or a 1/2 cup) of crumbled bacon

Toppings:

Medium Cheddar Cheese  (shredded)

Green Onion

Extra Bacon

1. In a Slow Cooker combine Hash Browns, Broth, Cream of Chicken Soup, Salt, Pepper, Onion and cooked bacon.

2. Cook on Low for 4 Hours.

3. Stir in Velveeta Cheese (in pieces) and Cook an additional 30 minutes or until cheese melts.

4. Stir well and serve into bowls or cups.  Top with Shredded Cheese, Green Onion and more Bacon if desired before serving.

That‘s it!  It’s ready to eat!

Serving Size: 1 cup

Calories 332

Total Fat 16g

Saturated Fat 9.3g

Cholesterol 54mg

Sodium 1603mg

Total Carbohydrate 29g

Dietary Fiber 1.5g

Sugar 5.4g 

Protein 14g