Potato Soup

Potato Soup
Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 30 oz bag of frozen, shredded hash browns

  • 32 oz container of chicken broth. Veggie broth works fine too

  • 1

    can cream of chicken soup

  • 1/2

    cup onion, chopped

  • 1/2

    tsp pepper

  • 1/4

    tsp garlic powder

  • 8

    oz cream cheese (not fat free, it wont melt in)

Directions

1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it. Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted. This is great with toppings of cheese, bacon, green onions, and sour cream *note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: