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Soup -Slow Cooker Freezer Potato Soup Recipe

   
 

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     Soup -Slow Cooker Freezer Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth (or veggie broth)
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it won't melt in) for the day of cooking
 

Instructions
In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label and put a date on it.
Cooking instructions- Thaw soup and place mixture in slow cooker. Cook on low for 3-4 hours or high for 2. About 30 minutes to 1 hour before serving, add in cream cheese and heat until thoroughly melted. Once cream cheese is melted and mixed in, turn slow cooker to warm. Soup toppings- cheese, bacon, green onion, sour cream
Optional- Can also add in 1 cup of shredded cheddar cheese; bacon bits


Originally Submitted
4/29/2014





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