Warm Tummy Time ... Crockpot Potato Soup (WW+ 3.5 pts)

With the weather getting colder I had share a yummy recipe that my boys love! I've posted different version of Potato Soup but this one I must say was the easiest and truly tasty!  Plus the best part is I didn't have to peel any potatoes!!!

Ingredients

1	26-30 ounce bag frozen hash browns (plain)
2	14 ounce cans non-fat chicken broth
1	10-¾ can 98% fat free cream of chicken soup
¼	cup chopped onion
¼	tsp pepper
1	- 8 ounce pkg lowfat (⅓ less fat) cream cheese
1	cup fat free milk

Add first 5 ingredients to crockpot and cook on high for an hour. Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer. Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish) Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

ALEXIS NOTES: I used my Silk Soy creamer instead of using milk and fat free cream cheese.

Enjoy a light treat with all these calorie filled days to come.

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