I hear this is a pretty good version of Outback's Baked Potato Soup, but I've never had it at Outback so I'll just take their word for it. Again, I found this recipe on another blog and just had to share it with you! We made this at my mom's on Saturday night and we were all big fans! So, here ya go!
1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
(We used green onion and WAY less--about 3--we're not onion lovers!)
1/4 tsp. ground pepper
1 pkg. cream cheese
(The real stuff--Fat Free doesn't melt!)
**In a crock pot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low 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!
2 comments:
YUM-O! That sounds too easy not to try! :) and I'm totally making rhodes rolls....all because of you girlies!!! woot woot :)
my husband is totally going to be loving me tonight! rolls??? we never have them but you guys inspired me. hahaha
Looks fantastic! My husband will be happy you are not onion lovers, because he also doesn't like onions. Now I know what to make the next stormy day here in Manti.
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