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Creamy Potato Soup Recipe

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This recipe for Creamy Potato Soup is from Central Christian School Cookbook , 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 hashbrowns
2 (14 oz.) can chicken broth
1 (10.75 oz.)can cream of chicken
1/2 cup chopped onion
1/4 tsp. black pepper
1 (8 oz.) pkg. cream cheese
shredded cheese- topping
bacon- topping
green onions- topping
Directions:
Directions:
1. In crockpot, combine potatoes, chicken broth, soup, onion, and pepper.

2. Cover and cook on low for 5-6 hours. if potatoes are still in big chucks, you need to cook it longer. They will start falling apart when ready.

3. Add cream cheese and cook 30 minutes or until cream cheese is melted. Stirring occasionally, until combined.

4. Top with cheese, bacon, or sliced green onions.

*The soup is thick and creamy. If you want to thin it out, just add more broth.
Number Of Servings:
Number Of Servings:
8

 

 

 

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