Ingredients:

10.5 oz cream of chicken soup

30 oz chicken broth (feel free to sub with 30 oz of water and bullion)

8 oz room temp cream cheese (regular or fat free it will still taste the same in the soup)

2 lbs diced or shredded potatoes (frozen is fine to use)

Directions:

1. Throw everything into the crock pot except the cream cheese. Let it go on low 6 to 8 hours or until the potatoes are tender.

2. Before serving, add the cream cheese and stir until it's completely mixed in. Garnish with whatever you like.

Bon Appetit!