By: Kristen Darkow
October is officially here! I don’t know about you, but once the weather becomes cool and crisp, all I want when I get home from work is a warm bowl of soup ready and waiting for me in the crock pot. I live on soups this time of year!
I recently tried a new one that was so simple to make, but was hearty and warm and so delicious. After reading this blog, I think you’ll want to make it too. 🙂 Dive in!
-1 (26-30 oz.) bag of frozen hashbrowns
-1 (14 oz.) can of non-fat chicken broth
-1 (10.75 oz.) can of 98% fat-free cream of chicken soup
-1/4 cup chopped onion
-1/4 tsp black pepper
-1 (8 oz.) package low-fat cream cheese
-1 cup skim milk
Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow cooker to low for another hour.
Add cream cheese and cook another half hour or until cheese can be stirred into mixture.
Add milk and cook 10-15 minutes longer.
Top with bacon bits and bread crumbs.
(Side note: I also shredded up some chicken in the slow cooker and added it to this soup to bulk it up a bit – it was delicious!)
What is your favorite fall soup? Share with us in the comments – we’d love to try it out!