This Crockpot Potato Soup is only 3.5 points per cup and this makes between 8 and 10 servings. Plenty of leftovers for quick and yummy lunches!
Adapted from facebook.com
(26 to 30 ounce) bag frozen hash browns
(14-ounce) cans non-fat chicken broth
(10-¾ ounce) can 98% fat free cream of chicken soup
cup onion, chopped
(8-ounce) package lowfat (⅓ less fat) cream cheese
cup fat-free milk
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 WW point for garnish.) Variation: Use frozen country potatoes or Potatoes O'Brien in place of the hash browns.