Creamy Potato Soup

By KodiakDavis

Ingredients

• 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.

Preparation

Step 1

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.

Serve soup with some of your favorite toppings like shredded cheese, sour cream, bacon, green onions, etc.