Crocktober Collab: SLOW COOKER CRACK POTATO SOUP
SLOW COOKER CRACK POTATO SOUP
6-qt Slow Cooker
1 (30 to 32-oz) bag frozen diced hash browns
3 (14.5-oz) cans chicken broth
1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup
1 (1-oz) package Ranch Salad Dressing mix
1 package (2.8 oz.) of Simple Truth bacon pieces
1 cups Velveeta
1 (12-oz) package whipped cream cheese
Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker.
Cover and cook on LOW for 8 hours.
15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup.
Here's the link for the original recipe:
The link to the WW recipe:
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