Wednesday, September 11, 2013

Crock Pot Potato Soup

1 Bag Frozen Hashbrowns
2 (14 oz) cans chicken broth
1 can cream of chicken soup
½ cup chopped onions
Pepper to taste


Put all ingredients in crock pot…cook on low for 6 hours.  Stir in  one  8 oz. package of cream cheese.  Garnish with grated cheese and bacon bits.

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