Mix cream cheese| sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.,Add potatoes| cheese and bacon; mix well. Cover with lid.,Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours)| stirring after each hour.,Sprinkle with onions before serving.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. ground black pepper
1 qt. (4 cups) milk
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
Mix cream cheese, sour cream and pepper in slow cooker sprayed with cooking spray until blended. Gradually stir in milk.
Add potatoes, cheese and bacon; mix well. Cover with lid.
Cook on LOW 3 to 4 hours (or on HIGH 1 to 2 hours), stirring after each hour.
Sprinkle with onions before serving.
Save 60 calories and 8g of fat, including 4g of sat fat, by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN'S Light Sour Cream, and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
This hearty soup is perfect for serving at game-day celebrations or for after playing outside on chilly days.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.