Yield: 8
My go-to especially during the Winter – Crockpot Potato Soup requires no blending or roux. It’s fairly easy to prepare and would be a perfect addition to your weekly menu rotation.
I started keeping packs of frozen shredded hash browns in my freezer after I first tried this recipe. Sure you can go through the hassle of cutting up some potatoes, but I prefer easy, quick, and frozen hash browns are pretty convenient. The rest of the ingredients are simple and easy to find. Place everything in the crockpot, simmer, then add the cream cheese at the end. Serve this comforting, delicious soup with your choice of toppings like bacon, Colby Jack cheese, and green onions. For additional protein, you are welcome to use leftover ham.
INGREDIENTS
1 32 ounces bag of frozen, shredded hash browns
3 14 ounces cans of chicken broth (less sodium, fat-free)
1 10 ounces can of cream of chicken soup (98% fat-free)
½ c onion, chopped *see notes
¼ teaspoon ground pepper
1 8 ounces pkg. cream cheese (⅓ less fat)
Additional Toppings:
Chopped Bacon, Scallions, and Cheese (not included in points)
HOW TO MAKE CROCKPOT POTATO SOUP
Step 1: Add the hash browns, chicken broth, cream of chicken soup, chopped onion (or 2 tsp onion powder), and ground pepper in a crockpot. Mix and cook on low heat for about 6 to 8 hours.
Step 2: Add in the cream cheese about an hour before serving. Heat until thoroughly melted. Or you can add cream cheese right away, and it will still turn out incredible!
NOTE:
Chopped onion can be substituted with 2 tsp of onion powder instead.
NUTRITION FACTS:
Serving Size: 1 ½ cups, Calories: 221 | Fat: 10.1 | Carbohydrates: 25.4 | Fiber: 1.6 | Protein: 8.8 | WW points: Blue: 6; Green: 6; Purple: 3
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