Brrr. It’s freezing outside and not much warms the soul better than delicious potato soup. It sticks to the ribs, is creamy and cheesy—and the soup’s scents wafting about your abode? Think pure, homemade bliss. There’s no better welcome home… From glo Magazine’s kitchen to yours at home, may your January be toasty warm and your belly full of hearty goodness. Enjoy!
1 bag (30 oz.) frozen hash brown potatoes
28 oz. box chicken broth
1 can cream of chicken soup
1 stalk celery, chopped
1/4 cup finely chopped white onion
1/2 teaspoon black pepper
1 package (8 oz.) cream cheese, softened
- In a crockpot, combine potatoes, chicken broth, cream of chicken soup, celery, onion and black pepper.
- Cook on low for 5 hours.
- Stir in softened cream cheese. Cook another 20 minutes, stirring occasionally. Garnish with shredded cheddar cheese, sliced green onion and bacon.