Wednesday, November 14, 2012

Potato Soup


Ingredients: 
  • One 30 oz. Bag Frozen Hashbrown Potatoes (I use the squared, southern style)
  • 1 Bag Frozen Broccoli 
  • Two 14 oz. Cans Chicken Stock
  • 1 Can Cream of Chicken Soup
  • 1/2 C. Yellow Onion (small diced)
  • 1/3 t. Fresh Cracked Black Pepper
  • One 8 oz. Package Cream Cheese (softened)


Directions:
  1. Add all ingredients into crock-pot (except cream cheese) and cook on low for five hours.
  2. Stir in cream cheese for last half hour.
  3. Serve sprinkled with Colby-Jack cheese

inspired by: www.grouprecipes.com

1 comment: