Potato Soup in the Crockpot of Course

potato soup

 

Ingredients:
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 lowfat (1/3 less fat) cream cheese
1 cup fat free milk

Directions:

Add first 5 ingredients to crockpot 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.

Makes 8-10 cup servings
WW Pts+: 3.5 per cup

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

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