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
- Add first 5 ingredients to crock pot and cook on high for an hour
- Stir and then turn to low for another hour.
- Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
- 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!