Crock Pot Potato Soup

1001936_541982989184638_2098806308_nAnother favorite off face book!

Crock pot Potato Soup

1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat-free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 – 8 ounce pkg low-fat (1/3 less fat) cream cheese
1 cup fat-free milk


  1. Add first 5 ingredients to crock pot and cook on high for an hour
  2. Stir and then turn to low for another hour.
  3. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
  4. Add milk and cook 10 – 15 minutes longer.

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) (Or Jalapeño’s)
Variation: Use frozen Country potatoes or Potatoes O’Brien in place of the hash browns. Or for low carb use cauliflower!


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s