Baked Potato Soup

I am on a new recipe makin' roll peeps!  And you know what, I'm loving it!  I've yet to be disappointed with a new recipe I've tried, and I've actually been going back to my Save These Recipes Alex Facebook page over and over checking out the cookeries I've saved to make.  A month into 2016 and I'm keepin' up with my New Years resolution.  WOOT!

Okay!  Onto the point of this post: baked potato soup recipe!  This recipe I snagged from here and modified it a smidgen to make it my own.  I am happy to say it turned out delicious and I even brought some for lunch today.

What you'll need:

• Crockpot
• 1 bag (32oz) frozen hash browns
• 32oz container chicken broth
• 1 can cream of chicken soup
• 1 brick (8oz) of softened cream cheese 
• 3 cups shredded cheddar cheese
• 1 cup bacon bits
• 1 cup milk (or heavy cream, whatever you prefer)
• salt and pepper (to taste)
• OPTIONAL: red pepper flakes (if you want to make this spicyyyyy)

How to make this scrumdiddlyumptiousness:

1. Turn the crockpot on high, and combine the hash browns, chicken broth, cream of chicken soup, cream cheese (dice it up), 1.5 cups of shredded cheddar, bacon bits, and milk in the crockpot (add red pepper flakes if you want to make it spicier)
2. Once combined, add some salt and pepper...don't go overboard, you can always add more later
3. Sit back and let it cook! (it took a good 5-6 hours for the frozen potatoes to be fully cooked and delicious-quality when I made it)
4. You know it's done when: potatoes are soft and not grainy and your concoction is thickened and bubbling
5. Garnish with more salt and pepper (if needed) and top with more shredded cheddar.
6. ENJOY!

This will most definitely become a go-to dish (especially when it's chilly out!) because it's stupidly easy and requires minimal prep work.  It does need to cook for a good 5+ hours (or at least did when I made it!), so plan accordingly for that.  If you make this wonderfulness, let me know how you like it! :)