Crock Pot Potato Soup made with frozen hash browns

  • This is the best potato soup I've made!

    Crock Pot Potato Soup

    1 30oz. bag of frozen, shredded hash browns
    3 14oz. cans of chicken broth (less sodium)
    1 can of cream of chicken soup (98% fat free)
    cup onion, chopped
    tsp. ground pepper
    1 pkg. cream cheese (1/3 less fat)

    In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
    Note: I added the cream cheese in right away and it still turned out fine.

    Calories 222.1, Fat 10.2 g, Carbohydrate 25.4 g, Fiber 1.6 g, Protein 8.8 g

    Points Plus: 6