Mushroom Potato Soup made in the crockpot is amazingly delicious and filling on a cold winter day! Let this cook all day and the flavors are amazing!
6 medium Russet potatoes cubed
2 cans chicken broth 14 oz.
2 cups mushrooms chopped into pieces
1 can cream of chicken soup can use cream of celery
1/2 cup chopped onion
1.5 cups greek yogurt
1/4 cup shredded cheese
1/8 cup bacon bits
Combine combine potatoes, broth, soup, onion, and mushrooms in a slow cooker.
Cover, and cook on low for 5 hours.
30 minutes before serving, add greek yogurt, stirring occasionally, until combined.
Add cheese and bacon bits on top.