Crock Pot Potato Soup
By RuthLouise
Rate this recipe
4/5
(1 Votes)
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 pkg. cream cheese
Details
Preparation
Step 1
In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
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