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Creamy Potato Soup

Christy Denney, The Girl Who Ate Everything
  • 250 minutes
  • Serves 8

INGREDIENTS

1

bag frozen hash-brown potatoes (I used cubed)

2 14 ounce cans

chicken broth (see Note)

1 10.75 ounce can

cream of chicken soup

1/2 cup

chopped onion

1/4 tsp

ground black pepper ((more to taste))

1 8 ounce package

cream cheese (softened)

Optional Toppings: cheese (, bacon, sliced green onions)

7 people Recommend This Recipe