Potato Soup
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion (I add cheese here as well, and I'd add bacon if I had it)
Use a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion/cheese if desired.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1/2 cup chopped onion
- 8 ounces cream cheese softened
- 30 ounces bag frozen has brown potatoes squared
- 28 ounces chicken broth
- 10.75 ounces cream of chicken soup
- 1/3 teaspoon black pepper
- Carbohydrate 24.0090877390193 g
- Cholesterol 33.8511024265937 mg
- Fat 13.0213797755674 g
- Fiber 1.6627666089823 g
- Protein 5.43303048596299 g
- Saturated Fat 6.2601640035542 g
- Serving Size 1 1 Serving (282g)
- Sodium 820.807094943797 mg
- Sugar 22.346321130037 g
- Trans Fat 2.2001948688167 g
- Calories 230 calories
Use a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. Garnish with green onion/cheese if desired.
