Potato Soup (Slow Cooker)

By McLean

Ingredients

• 1 30 oz. bag of frozen, shredded hash browns
• 3 14 oz. cans of chicken broth
• 1 can of cream of chicken soup
• 1/2 cup onion, chopped
• 1/4 tsp. ground pepper
• 1 8 oz pkg. cream cheese
• bacon, shredded cheddar cheese, green onion, sour cream for garnish

Preparation

Step 1

Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.