(30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
(14 oz.) cans chicken broth
(10.75 oz.) can cream of chicken soup (or S.O.S mix)
cup chopped onion
tsp. ground black pepper
cups greek yogurt
Garnish: minced green onion
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper. 2. Cover, and cook on low for 5 hours. 3. Stir in greek yogurt, cook 30 minutes, stirring occasionally, until combined. 4. Garnish with green onion. I topped with shredded cheese and bacon bits, because I had them on hand. Otherwise, I followed the recipe exactly. You could even have a "toppings bar" at your party, letting your guests choose from all sorts of toppings for their soup...shredded cheese, chives, bacon bits, sour cream, etc. Then serve with crackers or bread.