Crockpot Potato Soup for Weight Watchers

Here's a recipe that I am making almost weekly now.  It is a very filling 4 points!

Image courtesy of Joy Schantz

Crockpot Potato Soup

Makes 10 cup servings
WW Pts+: 4 per cup

Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 - 8 ounce pkg lowfat (1/3 less fat) cream cheese
1 cup fat free milk

Directions:

• Add first 5 ingredients to crock pot and cook on high for an hour and a half or until bubbly.
• Stir and then add cream cheese, cut into cubes,  and cook another hour 1/2 or until cheese can be stirred into mixture.
• Add milk and cook 10 - 15 minutes longer. (Crockpot should be almost full. If not, add more milk

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.

Enjoy!

Nutrition Info per cup serving:
 

Calories	177
Fat	5.4	g
Sat. Fat	3.5	g
Carbs	24.5	g
Fiber	1.6	g
Sugars	1.6	g
Protein	5.7	g
Sodium	308	mg

NOTE to Weight Watchers:  I have amended the point value for this recipe and added nutritional information based on the comments.  My original point value was calculated via the WW recipe builder on the Weight Watcher site....but when the ingredients are entered into the recipe builder in Myfitnesspal and then entered into the iBites point calculator this is the result.  Interesting that it was lower in points using WW tools...right? Go figure.  I still feel a cup of this soup is worth the new 4 points!