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The temps today here in Florida are frigid so this is going in the Slow Cooker! What better to stay warm than with a big bowl of yummy soup?
This Potato Soup recipe is originally from Paula Deen so I can in no way take credit for it. All of her recipes are so good and this one is no exception! I love how this recipe is unique and uses Diced Frozen Hasbrown Potatoes as the base. I must tell you, this soup is A-M-A-Z-I-N-G and you won’t be able to stop at just one bowl! 
*If you love this recipe, don’t forget to Pin it HERE*
INGREDIENTS:
1 30oz. bag of Frozen Hashbrown Potatoes (the Diced cubes not the shreds)
1 10.5 oz. can of Cream of Chicken Soup
2 14oz. cans of Chicken Broth (I used about half a carton)
1/2 cup of chopped onion
Salt and Pepper to Taste
1 8oz. block of softened room temperature cream cheese
DIRECTIONS:
Place all of the ingredients except for the cream cheese into the slow cooker.
Cook on Low for around 5 hours.
Add in the block of cream cheese and let sit for around 30 minutes.
Stir the Cream Cheese around to make sure that it is all melted.
Top with your favorite fixin’s like Bacon Bits, Shredded Cheese or even Green Onions.
Serve and Enjoy!
