By Amy Collins-Abbatiello Crockpot Potato Soup Heres a recipe that I am making almost weekly now. Only 2 Points per cup, easy, and very filling! Makes 8-10 cup servings WW Pts+: 3.5 per cup Ingredients: 1 26-30 ounce bag frozen hash browns (plain) 2 14 ounce cans non-fat chicken broth 1 10-3/4 can 98% fat free cream of chicken soup 1/4 cup chopped onion 1/4 tsp pepper 1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese 1 cup fat free milk Directions: Add first 5 ingredients to crockpot and cook on high for an hour Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes OBrien in place of the hash browns. _________________________________________ For more healthy recipes, tips, motivation, and fun, join us at � Dont just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so its stored for later! Just click on the picture and click SHARE at the bottom. Please FOLLOW me; I am always posting awesome stuff on my timeline too! facebook/amymariecollins
Posted on: Sat, 09 Nov 2013 23:05:15 +0000
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