Tuesday, June 11, 2013

Bean Pot Potato Soup

Ingredients:
1 (30oz) bag frozen shredded hash browns
3 (14.5oz) cans chicken broth
1 can cream of chicken soup
2 Tbsp minced onion flakes
1 tsp pepper
1 tsp salt
1 (8oz) package cream cheese
 

Directions:
In bean pot, combine everything except for the cream cheese. Cook for 2 hours at 325. About 15 minutes before serving, add cream cheese. Stir until melted and thoroughly combined. Serve with cheese, sour cream, bacon bits, green onions.

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