Wednesday, January 15, 2014

LOADED BAKED POTATO SOUP

  • 30 ounces bag frozen, shredded hash browns
  • 10 3/4 ounces cream of chicken soup
  • 32 ounces chicken broth
  • med. onion, diced
  • 1 teaspoon freshly-ground black pepper
  • 8 ounces Neufchatel cream cheese
  • 1 cup cooked, crumbled bacon
  • 1 cup shredded cheddar cheese
  • 1 cup chopped chives or green onions
  • 1 cup sour cream
  • Place the first five ingredients (through the black pepper) in the slow-cooker.
  • Cook on low for 6 to 8 hours.
  • One hour before you’re ready to eat, add the cream cheese.
  • Let it melt, then stir to fully blend.
  • When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
  • This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).

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