Ingredients37 m servings 433 cals
- Whisk together cream of chicken soup and cream cheese in a large pot.
- Whisk in milk, 2 cups at a time, until smooth.
- Stir in hash brown potatoes, bacon, butter-flavored granules, salt, and pepper.
- Bring soup to a boil over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender, 30 to 45 minutes.
Per Serving: 433 calories; 26.4 g fat; 27.5 g carbohydrates; 21.9 g protein; 74 mg cholesterol; 1435 mg sodium. Full nutrition
ReviewsRead all reviews 9
As good as can be just as written. Made no changes at all. My ladies loved it.
Great recipe! i made some changes: 1% milk instead of 2%, low fat cream cheese, and i did not add all the bacon, i used 2.5 oz. package of bacon pieces (by the bacon bits). I also added 2 onion...
Surprisingly...it was quite nice! It reminds me of waking up Sunday morning, wondering what to eat....hmm? yeah, this would be it. I actually had to crisp up some bacon since I normally don't ke...
Very quick and easy. I only made half the recipe and used low fat milk and low fat cream cheese and I had shredded hash brown to use so I used that. My son said this stuff is so much better th...
This was the easiest and most tasty soup ever. I threw it all in a crock pot in the morning and cooked it on high about 4 hours then put to warm until dinner. I added a little more salt and pepp...
I used 2 TBSP of butter and didn't add the bacon until input my serving in a bowl. I made the mistake of heating the chicken soup and cream cheese first and I believe that is what gave my soup a...