1 bag (30 oz) frozen hash-brown potatoes
2 cans (14 oz ea) chicken broth
1 can (10.75 oz) cream of chicken soup
1/2 C chopped onion
1/3 tsp ground black pepper
1 pkg (8 oz) cream cheese, softened
Optional Garnish: minced green onion, shredded Cheddar and bacon
In a slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion, and/or Cheddar and bacon if desired.
I’ve always made homemade potato soup using my mom’s recipe. This time I thought I’d look for a recipe online and see what I could find. I found this recipe by Paula Deen and thought I’d try it.
I wondered how the ingredients would work since I’ve never used cream cheese, chicken broth, or cream of chicken soup. It was easier than easy to make, and the ingredients didn’t cost much.
The soup was good, but I think I’ll stick with my mom’s recipe most of the time, and use this for when I’m not feeling like peeling a bunch of potatoes.
As you can see, I took the photo without the optional garnishes. It was fine without them, but they do add a bit more flavor.
Hosted @ Beth Fish Reads
Hosted @ Kahakai Kitchen