Too Good Tater Soup #SP5

Official Contest Entry: Simply Potatoes 5Fix. This recipe was adapted from one my mom used to make. I just don't enjoy peeling potatoes all morning so when I discovered Simply Potatoes shredded hash browns could be substituted, it made a good recipe great. This is for a crowd but can be cut in half, of course then the name would not apply so I kept it the way we make it when we go camping.

• Ready In: 35 mins
• Serves: 15
• Yields: 15 2 cup servings

Ingredients

• 2 (20 ounce) bags  Simply Potatoes Shredded Hash Browns
• 2 (8 ounce) packages cream cheese, softened in microwave
• 2 (32 ounce) cans chicken broth
• 2 (50 ounce) cans  cream of chicken soup
• 2  cups  crumbled  cooked bacon

Directions

1. Place all ingredients in a 7 to 10 quart stock pot.
2. Combine well and bring to boil.
3. Stir to ensure that the cream cheese is well incorporated.
4. Reduce heat to low.
5. Simmer on low for 30 to 45 minutes or until the Simply Potato Shreds begin to fall apart.
6. Soup will be rich and creamy.
7. Enjoy!
8. Optional: Top with Shredded Cheese and sliced green onions.
9. Note: This can also be made in a slow cooker.
10. Place all ingredients in a 7 quart slow cooker.
11. Cook on low for 4 or 5 hours.
12. Stir occasionally.