CREAMY POTATO SOUP


Ingredients

  • 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 oz.) cans chicken broth
  • 1 (10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper(more to taste)
  • 1 (8oz) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Instructions

Gluten-Free

In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.

  • Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it’s ready.
  • Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
  • Top with cheese, bacon, or sliced green onions if desired.

One thought on “CREAMY POTATO SOUP

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