Crock-Pot Potato Soup

Holy cow!  This recipe is easy and GOOD. I got it from the always fabulous Pearls, Handcuffs and Happy Hour.  It is a perfect busy weekday meal!


32 oz. bag of shredded potatoes (hash browns)
(3) 14 oz. cans chicken broth
(1) can cream of chicken soup
1/2 onion, chopped
1/4 tsp. pepper
8 oz. pkg cream cheese (don't use low/fat free...it won't melt)


-  Pour all ingredients, EXCEPT cream cheese, into your crock-pot.
-  Cook on low for 6-8 hours.
-  About one hour before serving add cream cheese to the soup and let it melt.
-  Serve topped with shredded cheese, bacon, green onions or whatever you like!

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