Easy Crockpot Potato Soup

By McLean

Ingredients

• 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
• 3 (14 oz.) cans chicken broth
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 c chopped onion
• 1/3 tsp. ground black pepper
• 1 (8oz) package cream cheese (softened)
• Garnish: minced green onion

Details

Adapted from keyingredient.com

Preparation

Step 1

Directions:
1 . In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2 . Cover, and cook on low for 5 hours.
3 . Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4 . Garnish with green onion.