Oh my goodness. Oh my goodness.
I’ve got something special to share today.
You all know how much I love anything having to do with potatoes. I’ve struggled with finding the perfect potato soup recipe my entire life. Most of the time, I find that the broth is too runny or it lacks a rich, creamy flavor. Well look no further!
This recipe makes a delicious, thick, creamy soup. The best part is that I made it with my crock-pot. I love that I can just throw ingredients in, walk away and come back to a delicious meal.
Here’s what you’ll need:
- 1 30 oz. bag of frozen, shredded hash browns
- 1 large 32 oz container of chicken broth (I used reduced sodium. You can also use 3 smaller cans)
- 1 can of fat free cream of chicken soup
- 1/2 cup onion, chopped
- 1/4 tsp. ground pepper
- 1 pkg. cream cheese (I used 1/3 less fat – but don’t use fat free because it won’t melt)
- Toppings: shredded cheddar cheese, sour cream, green onions, bacon, etc.
Toss the hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper into your crock-pot. (everything except the cream cheese).
Give your ingredients a good stir. Cook on low heat for 6-8 hours.
1 hour before serving, add cream cheese to your soup. Heat through until it’s good and melted.
Serve soup with some of your favorite toppings like shredded cheese, sour cream, bacon, green onions, etc.
I went simple with whole-wheat crackers and cheddar cheese.
Yumm in my Tumm!
Enjoy! And don’t forget it’s ok to go back for a second bowl!
- 1 30 oz. bag of frozen, shredded hash browns
- 1 large 32 oz container of chicken broth (I used reduced sodium. You can also use 3 smaller cans)
- 1 can of fat free cream of chicken soup
- 1/2 cup onion, chopped
- 1/4 tsp. ground pepper
- 1 pkg. cream cheese (I used 1/3 less fat – but don’t use fat free because it won’t melt)
- Toppings: shredded cheddar cheese, sour cream, green onions, bacon, etc.
Toss the hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper into your crock-pot. (everything except the cream cheese). Give your ingredients a good stir. Cook on low heat for 6-8 hours. 1 hour before serving, add cream cheese to your soup. Heat through until it’s good and melted.
Serve soup with some of your favorite toppings like shredded cheese, sour cream, bacon, green onions, etc.
MARCH ON POTEET BAND!
ENJOY!
~THE DOMESTIC CURATOR~
RONDA
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Recipes for commercial products are typically proprietary and not publicly available. However, I can provide a general gingerbread muffin recipe that you can use as a starting point for making your own gingerbread muffins at home. Please note that it won't be the exact same as Jason's Deli's recipe, but it can still be delicious.
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