Skinny Crock Pot Loaded Potato Soup

• Meat

  • 6 tbsp Bacon bits

• Produce

  • 6 Green onions
  • 32 oz Hash brown potatoes, frozen

• Canned Goods

  • 1 14 oz. can Cheddar cheese soup
  • 32 oz Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper, ground

• Dairy

  • 4 oz 1/3 less fat cream cheese, less fat

Found on thewholesomedish.com

Description

Ingredients

• 14 oz. can cheddar cheese soup
• 32 oz. chicken broth
• ½ tsp. ground black pepper
• 4 oz. ⅓ less fat cream cheese (Neufchatel)
• 32 oz. frozen, cubed hash brown potatoes (A.K.A. southern style potatoes)
• 6 green onions, thinly sliced
• 6 tbsp. bacon bits

Directions

• Add the cheddar cheese soup, chicken broth, and black pepper to a large slow cooker.
• Cut the cream cheese into small cubes and add it to the slow cooker. Whisk until the cheese soup is dissolved into the broth (there will still be chunks of cream cheese).
• Add ⅔ of the bag of frozen potatoes to the slow cooker. Stir to combine. Store the remaining ⅓ of the potatoes in the refrigerator to be added later.
• Place the cover on the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
• Add salt and pepper to taste. Stir the remaining ⅓ of the potatoes into the soup. Cook for 20-30 more minutes, or until the potatoes have warmed through.
• Ladle the soup into bowls and top each serving with a sliced green onion and a tablespoon of bacon bits.

Nutrition