EASY CROCKPOT POTATO SOUP
Ingredients
- 1 30 oz. bag of frozen shredded hash browns {I used Ore Ida}
- 3 14 oz. cans of chicken broth
- 1 can Healthy Request Cream of Celery soup
- 1/2 cup onion chopped
- 1/4 tsp. ground pepper
- 1 pkg. low fat cream cheese {don’t use fat free. It WON’T melt!!!}
- grated sharp Cheddar chopped chives for garnish
Instructions
- 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. Blend with an immersible blender to smooth. If you transfer to a regular blender, take care, hot soup expands! Do it slowly in batches.
- Garnish as desired. Serves 6.