# Potato Soup (Outback Copycat)

#### Ingredients

- <span style="font-weight: 400;">1 30oz. bag of frozen, shredded or cubed hash browns  
    </span>
- <span style="font-weight: 400;">3 Cans 14oz. of chicken broth</span>
- <span style="font-weight: 400;">1 Can of cream of chicken soup</span>
- <span style="font-weight: 400;">1/2 Cup onion, chopped</span>
- <span style="font-weight: 400;">1/4 tsp ground pepper</span>
- <span style="font-weight: 400;">1 package cream cheese {don't use fat free. It WON'T melt!!!}</span>

Optional Ingredients

- Green Onions
- Bacon Bits/Pieces
- Shredded Cheese (Cheddar)

#### Directions

1. <span style="font-weight: 400;">In a crock-pot, combine everything EXCEPT for the cream cheese. </span>
2. <span style="font-weight: 400;">Cook for 6-8 hours on low heat. </span>
3. <span style="font-weight: 400;">About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Make sure the cream cheese is already softened. Use a whisk to mix the cream cheese if it had trouble melting.   
    </span>
4. <span style="font-weight: 400;">Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!</span>

#### Tips

- <span style="font-weight: 400;">Stephanie’s notes - </span><span style="font-weight: 400;">You can cook this for 3 to 4 hours on medium or regular heat in the crock-pot. I wouldn’t turn it up to high since it’s a creamy soup and can burn easy at a higher temperature. I also add about a teaspoon of Oregano and a small spoon of garlic (or a tsp of garlic powder) to mine for a flavor boost.</span>

<table border="1" class="align-center" id="bkmrk-prep-time%3A%C2%A0-cook-tim"><tbody><tr><td>Prep Time:

</td><td>Cook Time: 3 to 4 hours

</td><td>Total Time:

</td><td>Servings:

</td></tr></tbody></table>

Origin : <span style="font-weight: 400;">Internet</span>

URL :