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Easy Crockpot Potato Soup

Source of Recipe

http://www.the-girl-who-ate-everything.com/2015/02/creamy-potato-soup.html


Recipe Introduction

I like the taste of fresh potatoes rather than the frozen ones. For speedy preparation, use the frozen potatoes; for a more robust potato taste, use fresh potatoes; I used Idaho potatoes. Yukon Gold or red potatoes also work well.

Recipe Link: www.the-girl-who-ate-everything.com/2015/02/creamy-potato-soup.html

List of Ingredients

1 bag frozen hash browns (plain) OR 4-5 medium potatoes
2 (14 oz.) cans nonfat, low-sodium chicken broth
1 (10 1/2 oz.) can cream of chicken soup (use the fat-free version for fewer calories)
1/4 cup chopped onion
1/4 teaspoon ground black pepper (or more to suit your taste)
1 (8 oz.) pkg low-fat cream cheese

Optional toppings:
grated cheddar cheese
bacon, cooked & crumbled
chopped green onions



Recipe

Place first 5 ingredients in crock pot and cook on low 5-6 hours or on high for 1 hour. If using fresh potatoes, cook on high 2-3 hours or on low 6-7 hours (or until potatoes are cooked through).

Turn to low and cook another hour.

Add cream cheese and cook another 30-60 minutes or until cheese can be stirred into the mixture.

Optional: Garnish with chopped green onion, bacon bits and shredded cheddar cheese.