By: Joy Schantz
Recipe History: Made this easy recipe for the first time in 2011. Got it from my friend Sallie.
Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce non-fat cans chicken broth
1 10-3/4 can cream of chicken soup
8 ounce package low fat cream cheese
1/4 cup chopped onion
1/4 tsp pepper
Milk
Directions:
Cook broth' onions, soup and potatoes in crockpot 1 - 1 1/2 hours on High or until bubbling
Add cream cheese cubes and stir into hot mixture
Cook on on Low another hour stirring occasionally.
Add milk to preferred thickness
Serve hot and garnish with chopped green onion and bacon bits.
Enjoy this tummy-warming, stick to your ribs soup!
Appx 4 Weight Watcher Pts per cup if you use Neufatchal cream cheese, 98% fat free cream of chicken soup and fat free chicken broth (add 1 extra pt for bacon garnish)
This soup is soooo good!
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