Brittney won today’s potato soup battle – here’s her crockpot recipe
*2lbs frozen hashbrowns
*32 oz. Chicken broth
*can of cream of chicken soup
*1/2 of a 3 oz bag of bacon bits
*salt and pepper to taste
Cook on low 7-8 hours (Add 8oz cream cheese about 1-2 hours before serving/stirring occasionally)
When cooking time is complete serve topped with shredded cheddar and bacon bits