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How to Make Crock Pot Potato Soup. Step 1: In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. Step 2: About 1 hour before serving, add cream cheese (softened) and keep heated until thoroughly melted.
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Step 1. Add hash browns, chicken broth, chicken soup, onion, and black pepper to your slow-cooker and cook on high for an hour. Stir, then turn your slow-cooker to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into the mixture. Add milk and cook 10 to 15 minutes longer.
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Or, top it with a little bacon and shredded cheese for a light loaded potato soup. Adapted from Weight Watchers Makes about 13 servings (1 cup per serving; 2PP+) 2 quarts (8 cups; 64 ounces) fat-free chicken broth; 1 (30-ounce) bag of hash brown potatoes (or 1.5 pounds fresh potatoes, julienned in food processor) 1 onion, chopped
The 15 Best Ideas for Weight Watchers Hash Brown Potato soup Recipe
1 (8 ounce) package low-fat cream cheese (1/3 less fat) 1 cup nonfat milk. Add first 5 ingredients to crock pot and cook on high for one hour. Stir and then turn to low, cook for another hour. Add cream cheese and cook another 30 minutes or until cheese can be stirred into mixture. Add milk and cook 10-15 minutes longer.
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Combine broth and potatoes. Cover and cook about 20 minutes, until potatoes are cooked through. As potatoes are cooking, saute onions then add to cooking potatoes. When the potatoes are soft, stir in cheese and sour cream, and simmer until the cheese is melted. Thicken with the flour and water mix. Serve and enjoy.
The 15 Best Ideas for Weight Watchers Hash Brown Potato soup Recipe
Instructions. Cook the bacon, then crumble and set aside. Pour the frozen hash browns into the bottom of the slow cooker then sprinkle on the dry ingredients: garlic powder, onion powder, seasoning salt and pepper and mix together. Next pour in the chicken broth, cream of chicken soup and 3/4 of the crumbled bacon.
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Instructions. Add all the ingredients except the milk and cream cheese to the crock pot. Cook on low for at least 2 hours. Add cream cheese, and cook until cream cheese is mixed into soup well (approx 30 min - 1 hour) Add in milk and cook until heated throughout - at least 15 minutes.
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13. Green Pea Soup with Yogurt Dill Cream Sauce. This Weight Watchers soup is a tasty way to adhere to your diet come spring. You'll saute green peas, potatoes, and leeks, then blend until creamy. For the grand finale, top it with dill yogurt and diced tomatoes.
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Instructions. In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter. 1 bag (32 oz) frozen hash brown potato cubes, 2 cans (14.5 oz each) reduced-sodium chicken broth, 1 can (10.5 oz) cream of chicken soup, 1 small yellow onion, 6 tablespoons salted butter. Once.
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In a Dutch oven or stockpot, combine frozen hash browns and chicken broth. Bring to a boil over high heat, then reduce heat to medium and simmer for about 5-10 minutes, stirring occasionally. Cook until the potatoes are quite soft and break apart easily when pressed with a spoon. Reduce heat to low.
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Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours. In a small pan on stove top melt your butter over med-low heat, whisk in your flour then slowly whisk in your milk, stirring often.. Add cream cheese and sour cream and stir often till you have a nice thick cream.
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Bring to a simmer. Using an immersion blender, blend the soup until it is thickened with a few chunks of potato remaining (about 2-3 minutes). This will give you a thicker, smoother soup. Remove blender. Add all of the cheese except the portion reserved for garnish. Heat, stirring frequently, until cheese melts.
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How to Make 3-Ingredient Easy Potato Soup. Step 1: Mix all the ingredients together in a large pot. Yes, I told you, so easy!! Step 2: Bring to a boil while occasionally stirring. Step 3: Once it's boiling, reduce heat and let it simmer until it begins to thicken. (The soup will continue to thicken as it cools).
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Weight Watchers Potato Soup. 1 bag frozen hash browns (pepper and onion flavor - Ore-ida Potatoes O'Brien) 2 cans fat free chicken broth. 1 pkg Pioneer Fat Free country gravy mix. Simmer potatoes and chicken broth 10 minutes. Mix gravy with 1 cup cold water, add to potatoes and cook until thick. You can also mix the gravy with the chicken.
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Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes. Spoon about 1 1/3 cups of soup into each of 6 soup bowls.
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Instructions. Cook the bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside. Pour the frozen hash brown cubes into the bottom of a 5-6 quart oval slow cooker. Evenly season potatoes with onion powder, garlic and pepper. Pour in the chicken broth, cream of chicken soup and ¾ of the cooked and crumbled bacon.
