Easy Creamy Potato Soup (slow cooker)

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Ingredients
1 30 oz bag southern style frozen hashbrowns(the larger size)
2 14 oz cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1 8 oz pkg light cream cheese, cut in pieces
salt & pepper
bacon, diced green onion, shredded cheese
 
Directions
1. Combine the hash browns, broth, soup and chopped onion in your slow cooker. Cover and cook on low for 4-5 hours until potatoes are tender. Stir in cubed cream cheese and cook 30 minutes. Stirring occasionally. Serve topped with garnishes. Serves 4-6.
 
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Debby Peck

Member since Oct 2008

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