Wednesday, May 30, 2012

Slow Cooker Potato Soup

1 (30oz) bag frozen shredded hash browns
3 (14.5oz) cans FF chicken broth

1 can cream of chicken soup (I used 98% fat free)
2 Tbsp minced onion flakes
1 tsp pepper
1 tsp salt
1 (8oz) package cream cheese (I used light)

In a crockpot, combine everything except for the cream cheese. Cook for 8-10 hours on low. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.

Makes about 10 Servings

3pp Per Serving

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