Crock Pot Cream Cheese Potato Soup

Crock Pot Cream Cheese Potato Soup

3 cups water
1 cup ham, diced
5 medium sized potatoes, diced fine
8 oz. pkg. fat free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed (I omitted this)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 4 hours, stirring occasionally.
3. Turn to low until ready to serve.

Tips from me: Cut down a bit on water if you like a thicker soup. It does thicken the longer it cooks, though. I mashed the potatoes down a bit to make it thicker as well.

If you don't want to chop onion, just buy frozen chopped onions and add to taste.

Top with bacon bits, scallions, shredded cheddar cheese and/or sour cream.

If you want to use this recipe during Lent on a Friday, omit the ham. How easy is that?

Nutrional Info.

Based on 6 servings

220 calories, 3 g total fat, 25 mg cholesterol, 440 mg sodium, 34 total carbohydrates, 4 g fiber, 2 g sugar, 16 g protein