Oh, my goodness! I
made the most delicious Crock Pot Potato Soup Sunday, and I just have to share
it. It is super easy and absolutely
scrumptious!! And with the crazy cold weather
we have been having lately, it has been perfect for lunch!
Crock Pot Potato Soup
30 oz bag shredded frozen hash browns
3 - 14oz cans chicken stock
1 can cream of chicken soup
8 oz cream cheese
Put the hash browns, chicken stock, and canned soup in crock pot
and cook on low about 8 hours. During
the last hour in the crock pot, add the cream cheese and let it melt.
That’s it!!! Could it
be any simpler??? And I had a friend
that said she has made this without the can of soup. I think next time I make it, I will try it
without the canned soup. Leaving it out
certainly would make it healthier and less ‘processed.’ I have been eating this for lunch with either a salad or a sandwich since Monday and was able to get 5 serving out of the recipe with each serving being 303 calories. Again, leaving out the canned soup would make it less than 300 calories per serving!
As you can see, I like to top mine with just a pinch of shredded cheddar, but it would also be great topped with bacon crumbles or green onions.
As you can see, I like to top mine with just a pinch of shredded cheddar, but it would also be great topped with bacon crumbles or green onions.
It is so yummy. You've got to try it!
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