LOADED BAKED POTATO SOUP
- 30 ounces bag frozen, shredded hash browns
- 10 3/4 ounces cream of chicken soup
- 32 ounces chicken broth
- 1 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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