Easy Crockpot Potato Soup
1 30 oz. bag of frozen, shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish
Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.
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|Serving Size: 1 (4032g)|
|Recipe Makes: 1|
|Calories from Fat: 2743 (51%)|
|Amt Per Serving||% DV|
|Total Fat 304.8g||406 %|
|Saturated Fat 185.1g||926 %|
|Monounsaturated Fat 94.1g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 1169.3mg||360 %|
|Sodium 4273.9mg||147 %|
|Potassium 12217mg||321 %|
|Total Carbohydrate 404.8g||119 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 404.8g|
|Protein 274.6g||392 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5403
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