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  • LisaM Duke

    Paula Deen (Easy) Crock Pot Potato Soup Recipe: frozen hash-brown potatoes, chicken broth, cream of chicken soup, chopped onion, pepper, cream cheese. Garnish: minced green onion.

  • Stephanie Blanchard

    Crockpot potato soup recipe. Only 2 Weight Watchers points per cup! Can’t wait to give this one a try :) Ingredients 1 26-30 ounce bag frozen hash browns (plain) 2 14 ounce cans non-fat chicken broth 1 10-3/4 can 98% fat free cream of chicken soup 1/4 cup chopped onion 1/4 tsp pepper 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese 1 cup fat free milk Directions Add first 5 ingredients to crockpot and cook on high for an hour Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O’Brien in place of the hash browns.

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Paula Dean (Easy) Crock Pot Potato Soup: 1 (30 oz.) bag frozen hash-brown potatoes; 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) pkg cream cheese (softened). Garnish: minced green onion.

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