This creamy and comforting potato soup is a classic Paula Deen recipe made effortlessly in the crockpot. Loaded with rich flavors and simple ingredients, it’s the perfect dish for a cozy meal.
Ingredients:
- 1 (30 oz) bag frozen hash brown potatoes
- 2 (14 oz) cans chicken broth
- 1 (10.75 oz) can cream of chicken soup
- 1/2 cup chopped onion
- 1/4 tsp ground black pepper
- 1 (8 oz) package cream cheese, softened
Instructions:
- Combine ingredients: In your crockpot, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper. Stir to combine.
- Cook: Cover and cook on low for 5 hours.
- Add cream cheese: After 5 hours, stir in the softened cream cheese. Allow it to cook for another 30 minutes, stirring occasionally, until the cream cheese is fully melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar cheese, crumbled bacon, and chopped green onions if desired. Serve warm and enjoy!
Nutrition (Per Serving):
- Calories: 310
- Carbohydrates: 30g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 890mg
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