Easy Crockpot Potato Soup
1- 30 oz. bag of frozen, shredded hash browns
42 oz. Chicken Broth
1 can Cream of Chicken Soup
½ cup Onion, chopped
¼ tsp. Ground Pepper
1 pkg. Cream Cheese (don’t use fat free, it won’t melt)
2 tsp. Basil
Salt to taste
In a crockpot, combine everything EXCEPT for the cream cheese and basil. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and basil and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!
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