Do you love creamy potato soup on cold winter days as much as we do? Do you hate peeling potatoes as much as I do? 🙂
Well, this one’s for you.
I make this soup with frozen hash browns, which makes it EASY!. Even better, it’s a great crock pot soup.
Fake It- Don't Make It- Creamy Potato Soup
Author: Annie (from Paula Deen)
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- 1 bag frozen hash browns
- 2 (14 oz cans) or chicken broth
- 1 can cream of chicken soup
- 2 T minced onion
- ¼ t black pepper
- 8 ounce block of cream cheese
- Toppings:
- Bacon, cooked and crumbled
- Shredded cheddar cheese
- Dry parsley
Instructions
- Over high heat, combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until hash browns are tender.
- Stir in cream cheese and heat through.
- To serve, top with crumbled bacon, cheddar cheese, and parsley.
Notes
To make in crock pot (slow cooker):
Combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper. Cook in crock pot on low for 5 hours. Stir in cream cheese and cook for 30 minutes.
I use fat-free cream of chicken soup, low-fat cream cheese, and turkey bacon to cut the fat in this recipe.
Combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper. Cook in crock pot on low for 5 hours. Stir in cream cheese and cook for 30 minutes.
I use fat-free cream of chicken soup, low-fat cream cheese, and turkey bacon to cut the fat in this recipe.
What an easy way to make a yummy soup.
It’s what’s for dinner tonight!