Eric's Crockpot Potato Soup Print E-mail
1 30 oz bag of shredded hashbrowns
3 cans of chicken broth
1 can of cream of chicken soup
1/4 c. diced onions
1/4 c. diced celery
1 c. meat (bacon, ham, sausage, leftover chicken or beef)
salt and pepper to taste
1 8 oz package of reduced fat cream cheese

Put all ingredients except the cream cheese in a 5 qt crockpot on high for 4-to-5 hours.     Add cream
cheese (for best results, chunk it up)    Cook another 30-45 minutes or until melted.   

***depending on the crockpot, it may take longer to soften up the veggies.   I saute them first in a pan on the stove because my crockpot is s-l-o-w!    You can also add grated carrots for color.      
 

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