I hear this is a pretty good version of Outback's Baked Potato Soup, but I've never had it at Outback so I'll just take their word for it. Again, I found this recipe on another blog and just had to share it with you! We made this at my mom's on Saturday night and we were all big fans! So, here ya go!
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
(We used green onion and WAY less--about 3--we're not onion lovers!)
1/4 tsp. ground pepper
1 pkg. cream cheese
(The real stuff--Fat Free doesn't melt!)
**In a crock pot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!