Fake-It (Don’T Make It) Creamy Potato Soup

• FOR THE SOUP:
• 16 ounces, weight Frozen Shredded Hash Browns
• 28 ounces, fluid Chicken Broth
• 10-3/4 ounces, fluid Cream Of Chicken Soup
• 2 Tablespoons Minced Onion
• 1/4 teaspoons Black Ground Pepper
• 8 ounces, weight Cream Cheese, At Room Temperature
• FOR THE TOPPINGS:
• 4 strips Bacon, Cooked And Crumbled
• 1/2 cups Cheddar Cheese, Shredded
• 1/4 teaspoons Dry Parsley

1. For the soup:
2. In a large pot over high heat, combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until hash browns are tender. Stir in cream cheese and heat through on low heat.
3. To serve, top with crumbled bacon, cheddar cheese, and parsley.
4. To make in the crockpot (slow cooker): Combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper in a large crockpot. Cook on low for 5 hours. Stir in cream cheese and cook for 30 minutes.
5. Note: I use fat-free cream of chicken soup, low-fat cream cheese, and turkey bacon to cut the fat in this recipe.

browns, chicken broth, cream of chicken soup, onion, ubc, weight cream cheese, toppings, bacon, cheddar cheese, ubc

Taken from tastykitchen.com/recipes/soups/fake-it-done28099t-make-it-creamy-potato-soup/ (may not work)