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Loaded Baked Potato Soup


My husband and I carpool once a week, which turns our 8 hour day into a 12 hour!  Eek!  And while I absolutely love spending extra time with him and the kiddos, it can be quite a challenge for dinner since we get home so much later.  Last week, we went through the McDonald's drive-thru, which just rocked me to the core.  I hate spending money on going out to eat because for one, it's expensive and for two, it's unhealthy, and for three, it just doesn't taste as good as a home cooked meal.  Call me old fashioned if you will.

To save the time, I decided to go with a crockpot dish.  Afraid of my house burning down and the dinner becoming a complete waste due to the longer cooking period, I chose a soup.  Inspired by a few recipes, and my children's picky taste buds, I came up with this version of the Loaded Baked Potato Soup.


1 Bag of Frozen Hashbowns

2 Cans or Small box of Chicken Broth

1 Can Cream of Mushroom Soup

1 Box Cream Cheese (8 oz)

Shredded Cheese

Bacon Bits

Combine hashbrowns, cream of mushroom, and chicken broth into crockpot.  Stir.  Cook on low for a minimum of 6 hours.  I went with 12 (mostly because I had to), but I would definitely advise you to do the same as the time allotment browned the edges and made the soup extra creamy.

When the time is up, add cream cheese and switch temperature to high.  Leave sit for 10 minutes.  Turn heat setting to "keep warm" and stir. 

Serve soup into bowls.  Top with shredded cheese and bacon bits.

Enjoy :)

**Makes enough for a family of 4 and one lunch**

What else have we been cookin'?  Find out here!


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