Tuesday, September 2, 2014

Potato Soup


Ingredients:
1 Bag Frozen Hashbrowns
1 Bar Cream Cheese
7 Chicken Boullion Cubes
1 Bag Bacon Pieces
Dill Weed
Onion Flakes
Garlic Powder

Toppings:
Shredded Cheese
Bacon Bits


  • Boil 7 Cups of water, add Boullion cubes.  Whisk until the boullion cubes have desolved.  Soften the cream cheese by warming in the microwave for about 30 seconds to 1 minutes...wisk into the water.  
  • Add spices, add hashbrowns.
  • Cook until the hashbrowns are soft
  • Then put into crockpot to cook for several hours
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