30 Days of Thankfulness: Day 27-28 & Potato Soup recipe

30 Days of Thankfulness

Day 27:
I am thankful my school semester is almost over!  Turns out that I'm not so much a fan of World Literature.  I'm also thankful that after this semester, I only have FOUR more classes left!!!!  (If you listen closely, you just may hear me squealing!)
Day 28:
I am thankful for days off and crock pots.  With my new job, came new advantages.  Most importantly, I have every Wednesday off.  Some Wednesdays, I keep my boys and have a mommy/me day.  Others, I spend time doing school work, grocery shopping, cleaning, napping, or what-ever-else needs to be done.  Yesterday I tried a new crock pot recipe for "Baked Potato Soup" I found on pinterest.  I wanted to share it with you all!  It was sooooo good (and super easy)!

Baked Potato Soup

Ingredients:

1 - 30oz bag of frozen shredded hash browns

3 - 14oz cans of chicken broth

1 - cream of chicken soup ( I used Family Size)

1/2 cup - onion finely chopped (I used 1/3)

1/4 teaspoon - ground pepper

1 - cream cheese

Garnish soup with:

green onions

cheddar cheese

sour cream

real bacon pieces

Directions:

Combine frozen hash browns, chicken broth, cream of chicken soup, onions, and pepper in a crock pot.  Cook on Low for 6-8 hours.  About an hour before you eat, add the cream cheese.  Serve when cream cheese is melted thoroughly  Garnish with baked potato toppings!

This yields enough to feed 6-7 people. 

It doesn't get much easier than this folks!  It's very, very good! 

If you have any other super easy (and good!) crock pot recipes, let me know!  I'd love some more.  I might end up being a little more comfortable in the kitchen after all!