Fake-It (Don’T Make It) Creamy Potato Soup

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   For the soup:

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   In a large pot over high heat, combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until hash browns are tender. Stir in cream cheese and heat through on low heat.

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   To serve, top with crumbled bacon, cheddar cheese, and parsley.

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   To make in the crockpot (slow cooker): Combine hash browns, chicken broth, cream of chicken soup, onion, and black pepper in a large crockpot. Cook on low for 5 hours. Stir in cream cheese and cook for 30 minutes.

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   Note: I use fat-free cream of chicken soup, low-fat cream cheese, and turkey bacon to cut the fat in this recipe.

* Per serving · 4 servings · Values may vary.

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