Thursday, January 12, 2012

Easy Crockpot Potato Soup from Mindy

1 (30oz) Bag Frozen, Shredded Hash Browns
3 (14oz) Cans Chicken Broth (for a thicker soup mixture use one 32oz container instead)
1 Can Cream of Chicken Soup
½ Cup Onion, chopped
¼ teaspoon Pepper
1 Package Cream Cheese (NOT Fat Free – it won’t melt)
In large freezer container or bag, combine everything except for the Cream Cheese.
Freezer Instructions: If using a freezer bag, double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Soup Mixture in crockpot. Cook for 6-8 hours on low OR 4-5 hours on high. About 1 hour before serving add Cream Cheese and keep heated until thoroughly melted. Optional: Serve with cheese, sour cream, bacon bits, green onions for taste.

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