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Ingredients:
· 1 - 30 oz. bag of frozen southern style hash brown potatoes-squares
· ½ cup chopped onion
· 4-6 strips bacon (optional) or
· 2 oz. bacon bits (optional) or
· 2 oz. chopped ham squares (optional).
· ¼ teaspoon ground black pepper.
· 2 cans of chicken broth (14.5 oz. each).
· 1 can crème of chicken soup.
· 1/3 cup of shredded cheese (optional).
· 1 package Cream Cheese (softened).
· 1/3 cup of chopped celery (3 stalks).
· 14 oz. drained corn.
· Parsley (optional).
Preparation:
· Combine all the ingredients, except for the crème cheese.
· Mix well and cook on low for 6-8 hours.
· Add the cream cheese and continue to cook for 30 minutes.
· Stir well until soup is smooth.
· Spoon into bowls and add shredded cheese to top (optional).
· Add 4 to 6 slices of drained and crumbled fried bacon.
· Place a few sprigs of parsley floating on top of each bowl.
Serves: 6
Prep time: 5-7 minutes
Cook time
