EASY BEAN POT POTATO SOUP

EASY BEANPOY POTATO SOUP

by Bean Pot Recipes with Brandy Solis on Saturday, July 21, 2012 at 11:12pm ·

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

As the Pioneer Woman would say, here are the “cast of characters”.

Not too shabby, eh?! 

In a Bean Pot, combine everything EXCEPT for the cream cheese.  Cook for 2 hours 375 degrees heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!