Wednesday, December 21, 2011
Easy Crock Pot Potato Soup
1 (30oz) bag frozen, shredded hash browns
3 (14oz) cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1 package cream cheese (regular)
*Optional: diced ham pieces
Combine all ingredients (except cream cheese) in crockpot. Cook on LOW for 6-8 hours. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with: shredded cheese, bacon bits, chives, etc.
*I served with Pear Gorgonzola salad and, you guessed it, Sister Schubert wheat yeast rolls!