Slow Cooker Potato Soup
This might be the easiest dinner I've ever made. My husband was concerned that it was too thick, but I was more concerned that it would be bland. Well, it turned out that neither of us had anything to worry about. The mixture magically transformed into a wonderfully delicious bowl of soup. We both loved it. We topped the soup with some bacon bits, cheese and sour cream. I would have added green onions, but I didn't have any. Next time!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 tsp salt
- 1 can cream of chicken soup
- 1 tsp pepper
- 1 30 oz bag frozen shredded hash browns
- 3 14.5 oz cans chicken broth
- 2 tbsp minced onion flakes
- 1 8 oz package cream cheese
- Carbohydrate 56.7535383974359 g
- Cholesterol 50.96 mg
- Fat 47.3550867948718 g
- Fiber 0.285214743589744 g
- Protein 17.5898528846154 g
- Saturated Fat 11.7313475641026 g
- Serving Size 1 1 Recipe (729g)
- Sodium 5737.11356410256 mg
- Sugar 56.4683236538462 g
- Trans Fat 8.73750679487179 g
- Calories 723 calories
In a crock-pot, combine everything except for the cream cheese. Cook for 8-10 hours on low. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.
