Bright Leaf Loaded Baked Potato Soup with Ranch (Bacon)

It doesn't get too cold in North Carolina too often, but when it does, nothing beats soup. We made a Loaded Potato Soup with Ranch and topped it with shredded cheddar cheese and hickory-smoked, sugar-free Bright Leaf Bacon. This recipe feeds six people and is only $2.96 per person.

Ingredients & Toppings:

• $0.83/person - (1) Pack of Bright Leaf Bacon
• $0.61/person - (1) Pack of Frozen Hash Browns
• $0.33/person - (1) Pack of Shredded Cheddar Cheese
• $0.33/person - (1) Block of Cream Cheese
• $0.33/person - (1) Ranch Packet
• $0.29/person - (1) Can of Cream of Chicken
• $0.24/person - (1) Can of Chicken Broth or Stock

*Prices may vary

Cooking Instructions:

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1. Pour the following into the crock pot: frozen hash browns, cream of chicken, chicken broth, and ranch packet, and mix.
2. Turn the crock pot on slow and let it cook for about 2.5 hours.
3. At the 2.5-hour mark, dice the cream cheese block and put it in the slow cooker. Mix and let cook another 1.5 hours or until the hash browns are soft enough for you.
4. When the soup is almost finished, cut the bacon into small squares, put it in a pan on the stove at medium heat, and cook until your heart's content.
5. It's time to eat!
6. Scoop the soup into a bowl, add your shredded cheddar cheese and crumbled bacon
7. Enjoy!

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