@brighteyes847: Loaded Crockpot Cheesy Potato & Bacon Soup RECIPE-COOKING WITH BRIGHT EYES Creamy, cheesy, comforting, and loaded with crispy bacon, green onions, and crunchy crackers—perfect for a cozy dinner! 🛒 Ingredients - 1 bag (30 oz) frozen diced hash brown potatoes - 1 can (10.5 oz) cream of chicken soup - 3 cups chicken broth - 8 oz cream cheese, cubed - 2 cups shredded sharp cheddar cheese, divided - 1 cup sour cream - 1 cup cooked bacon pieces - 2 tbsp butter - ½ tsp salt - ½ tsp black pepper - ½ tsp garlic powder - ½ tsp onion powder - 3 green onions, sliced - Crushed Ritz crackers, for topping 👩‍🍳 Instructions 1. Add to Crockpot: Place the frozen hash brown potatoes, cream of chicken soup, chicken broth, butter, garlic powder, onion powder, salt, and black pepper into the slow cooker. 2. Add Cheese & Bacon: Stir in the cream cheese, 1½ cups shredded cheddar, and about ¾ cup bacon pieces. 3. Slow Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the potatoes are tender and the soup is creamy. 4. Make It Extra Creamy: Stir in the sour cream during the final 20–30 minutes of cooking. 5. Finish: Stir well until everything is smooth and cheesy. Add the remaining cheddar and let it melt. 6. Serve: Ladle into bowls and top with crispy bacon, cheddar, green onions, and crushed Ritz crackers. 🔥 Tip: For an even richer flavor, let the finished soup sit covered for 5–10 minutes before serving.

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