Crock Pot Potato Soup


Crock Pot Potato Soup

Makes 12 cups. 1 serving (1 cup), 4 FSP

  • 30 ounce frozen has browns, shredded or cubed
  • 42 oz chicken broth (low sodium, fat free)
  • 1 can Healthy Request Cream of Chicken Soup
  • 1/2 cup onion (chopped)
  • 8 oz light cream cheese
  • 4 oz Cabot 75% reduced fat cheddar cheese (shredded)

  1. In a crockpot, combine all ingredients except cream cheese and shredded cheese. Mix well.

  2. Cook 6 hours on low.

  3. Put cream cheese in the microwave until it's soft and melty (30-45 seconds). Add to soup, mix in well and cook 1-2 more hours.

  4. Add shredded cheese at the end and stir until melted.