Favorite Recipes
Baked Potato Soup
Ingredients
- 1 30-oz. bag of frozen diced hash browns
- 1/2 onion, diced, or 2 T. dried onions
- 1/4 tsp. black pepper
- 3 cans of broth
- 1 can cream soup
- 1 pkg. cream cheese (8 oz.)
- Shredded cheese
- Green onions, sliced
Directions
- Put hash browns, onion, pepper, broth, and cream soup into an instant pot or slow cooker.
- Cook on low slow cooker setting for 7-8 hours or until potatoes are tender.
- About 1 hr. before serving, cut the cream cheese into small cubes and add them to the mixture.
- Mix a few times throughout the hour before serving.
- Once the cream cheese is completely mixed in, it's ready to serve.
- Top with cheese and green onions.