October 14, 2012
Creamy Potato Soup
30 oz bag of frozen, shredded or cubed hash browns
32 oz container of chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped (I used dried onion)
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large pot, combine everything except cream cheese. Cook over medium heat until heated through.
2. Soften cream cheese in microwave. Add to soup pot. Mix in well and heat until thoroughly melted.
** This is great with toppings of cheese, bacon, green onions, and sour cream
** This recipe can also be done in the crockpot. Put all ingredients, except cream cheese in crockpot. Cook on low for 4 hours, stir occasionally. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
** If freezing this soup: In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it. Thaw, put in crockpot or soup pot, and follow above directions.
Source: "mooched" from a good friend who "mooched" it from Joyful Momma's Kitchen
This recipe is linked up to THESE GREAT PARTIES!!!!