Monday, January 20, 2014

Creamy Potato Crockpot Soup Recipe

Creamy Potato Crockpot Soup Recipe

  • 1 30 oz. bag of frozen, shredded hash browns
  • 1 large 32 oz container of chicken broth (I used reduced sodium.  You can also use 3 smaller cans)
  • 1 can of fat free cream of chicken soup
  • 1/2 cup onion, chopped
  • 1/4 tsp. ground pepper
  • 1 pkg. cream cheese (I used 1/3 less fat – but don’t use fat free because it won’t melt)
  • Toppings: shredded cheddar cheese, sour cream, green onions, bacon, etc.

Toss the hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper into your crock-pot. (everything except the cream cheese). Give your ingredients a good stir.  Cook on low heat for 6-8 hours.  1 hour before serving, add cream cheese to your soup.  Heat through until it’s good and melted.
Add optional toppings such as shredded cheese, sour cream, bacon, and chives.

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