1 30-32 oz bag frozen cubed (Southern Style) Hashbrowns
3 cans condensed cream of potato soup
4 cups fat free chicken broth
3 carrots, diced
3 celery stalks, diced
1/2-1 cup diced onion
2-3 cloves garlic, minced
1 packet fat free ranch dressing mix
8oz reduced fat cream cheese, cubed
1. Dump the potatoes, carrots, onion, celery, and garlic in the crock pot.
2. Mix the soup, chicken broth, and ranch packet together in large bowl then pour on top of potatoes.
3. Cook on low 7-8 hours.
4. 1/2 hour before serving, add the cubed cream cheese and cook on low for 30 minutes until cream cheese is melted.
** Garnish with shredded cheddar cheese and crumbled bacon for a loaded baked potato taste. Not included in the nutritional info.
Makes 14 Servings, 1 cup each
Nutritional Info per Serving:
Calories: 137
Fat: 4.19
Fiber: 2.2
No comments:
Post a Comment