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    • Pam Edwards

      Crock Pot Potato Soup 1 (30oz) bag frozen shredded hash browns 3 (14.5oz) cans chicken broth 1 can cream of chicken soup 2 Tbsp minced onion flakes 1 tsp pepper 1 tsp salt 1 (8oz) package cream cheese (I used light) In a crockpot, combine everything except for the cream cheese. Cook for 8-10 hours on low. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.

    • Jaime Smith

      Slow Cooker Potato Soup | Plain Chicken 1 (30oz) bag frozen shredded hash browns 3 (14.5oz) cans chicken broth (I used Progresso) 1 can cream of chicken soup (I used 98% fat free) 2 Tbsp minced onion flakes 1 tsp pepper 1 tsp salt 1 (8oz) package cream cheese (I used light)

    • Carrie Scardigli

      Slow Cooker Potato Soup - Made this over the weeked and it had a delicious taste. My husband suggested that I try the cubed potatoes rather than hashbrowns next time, though, because he likes the actual potato pieces. The hash browns just fall apart (I think they're supposed to) but if you like something with a little more substance and not so runny, maybe try diced potatoes. Yum!

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