Crockpot: Vegetable Pasta Soup
potato soup: 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style); 2 (14 oz.) cans chicken broth; 1 (10.75 oz.) can cream of chicken soup; 1/2c chopped onion; 1/3 tsp. ground black pepper; 1 (8oz) package cream cheese (softened); Garnish: minced green onion and cheese
Hamburger Soup. Try in the fall!
Substitute for any cream of *anything* soup!