#noboilpotatoes

[madslegs]

Indulgent Bacon Cheddar Potato Salad recipe - creamy, savory, and oh-so delicious.

Bacon Cheddar Little Potato Salad

[mypartyanimals]

A creamy and hearty potato cheese soup made effortlessly in a slow cooker. With frozen hash browns and condensed soups, there's no need for boiling or dicing potatoes. Just set it and forget it for a delicious meal!

Ingredients: 6 cups frozen hash brown potatoes. 1 can 10.75 oz condensed cream of chicken soup. 1 can 10.75 oz condensed cream of celery soup. 4 cups chicken broth. 1 cup diced onion. 1 cup shredded cheddar cheese. 1 cup milk. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Put chicken broth, diced onion, garlic powder, salt, and pepper into a slow cooker. Add frozen hash brown potatoes and mix them with cream of chicken and cream of celery soup. If you set the setting to high, it will take 34 hours, but on low, it will take 68 hours. Add milk and shredded cheddar cheese about 30 minutes before serving. Stir the soup until the cheese melts and it's hot all the way through. If you need to, change the seasoning. Serve hot, and if you want, top with more shredded cheese.

Prep Time: 10 minutes

Cook Time: 240 minutes

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