Crockpot Potato Soup
- 1 26-30 ounce bag frozen hash browns (plain)
- 2 14 ounce cans non-fat chicken broth
- 1 10-3/4 can 98% fat free cream of chicken soup
- 1/4 cup chopped onion
- 1/4 tsp pepper
- 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
- 1 cup fat free milk
Adapted from facebook.com
Add first 5 ingredients to crockpot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 - 15 minutes longer.
Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.