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Potato soup using frozen hashbrowns

Ingredients:

  • 1 bag of shredded hashbrowns
  • 1 block of cream cheese
  • 1 can of cream of chicken soup
  • 4 cups of chicken stock

Instructions : 

  1. Dump everything in the crockpot cook on high for 6 hours.
  2. I seasoned with an onion soup packet, minced garlic, sprinkle of mustard powder, celery salt, and pepper.
  3. Last cook bacon ( add a spoon full of the bacon drippings to the soup) and add cheddar cheese

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