Custodian Gal at the University of Iowa gave me this super easy recipe for potato soup when Isaac was in the hospital a long while ago. I've shared it with several folks, they all loved it. I believe I posted it on the boards too. Here's the official recording of it for the masses to enjoy!!!!
1 32 ounce bag of frozen O'brien style hash brown potatoes
1 32 ounce container of chicken stock/base
1 can cream of chicken soup
1 8 oz brick of cream cheese
8 slices bacon bits (salad isle)
Put everything in your crock, turn it on low for 8 hours. Soup will thicken the longer it cooks, turn off the heat 20 minutes or so before serving, that will thicken it up too as it cools. You can do lots of variations of this soup. I use veggie stock and cream of celery. I'm thinking about putting in clams instead of bacon bits to make clam chowder. I've considered cream of cheese type soups. The combinations are endless 
