Rumbamel's Crock Pot Potato Soup from Plainchicken.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
-1 30 bag of frozen hash browns, it called for shredded, but I used Southern style-3 cans, 14.5 oz each Fit n Active Chicken broth-1 can cream of chicken soup, I used Aldi brand Fit n Active again-2-3 T dried minced onion flakes-1 t ground black pepper-1 t salt-1 package 8 oz, 1/3 less fat cream cheese
---Put hash browns in the bottom of the crockpot and sprinkle with the seasoning and onions then top with the chicken broth and soup. Stir around. Cover and cook on low for 8-10 hours.
---Put small dollops of cream cheese in ABOUT 15 MINUTES BEFORE SERVING and stir around and then let get melted and combined well.
---You can serve with sour cream, shredded cheese, green onions and bacon bits on top, but these are not included in the nutrition.
---Makes 10 servings of 1 C each.
---Enjoy!!!
Serving Size: Makes 10 servings of 1 C each.
Number of Servings: 10
Recipe submitted by SparkPeople user RUMBAMEL.
---Put small dollops of cream cheese in ABOUT 15 MINUTES BEFORE SERVING and stir around and then let get melted and combined well.
---You can serve with sour cream, shredded cheese, green onions and bacon bits on top, but these are not included in the nutrition.
---Makes 10 servings of 1 C each.
---Enjoy!!!
Serving Size: Makes 10 servings of 1 C each.
Number of Servings: 10
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 5.5 g
- Cholesterol: 17.8 mg
- Sodium: 801.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.2 g
- Protein: 5.8 g
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