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CREAMY POTATO SOUP Recipe

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This recipe for CREAMY POTATO SOUP is from HARVESTLAND CHURCH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (30 OZ) BAG frozen hash-brown potatoes (cubed or shredded)
2 14 oz. cans chicken broth
1 10.75 oz. can cream of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper (more to taste)
1 8 oz. package cream cheese (softened)
OPTIONAL TOPPINGS: cheese, bacon, sliced green onions
Directions:
Directions:
- In a slow cooker, combine potatoes, chicken broth, soup, onion and pepper.
- Cover and cook on low for 5 - 6 hours. If your potatoes are still in big chunks, you need to stir and cook it longer. They
will start falling apart when it's ready.
- Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Top with cheese, bacon and/or green onions if desired.

THIS CROCK POT CREAMY POTATO SOUP COULDN'T BE ANY EASIER. IT'S COOKED ALL DAY IN THE SLOW COOKER AND IS GREAT FOR A COLD DAY!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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