Jane's Potato Soup

By Kathy Johnson

Ingredients

• 1 30 oz bag frozen hashbrown potatoes
• 3 14 oz cans chicken broth
• 1 10.75 oz can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon black pepper
• 1 8 oz pkg of cream cheese
• Garnish: minced green onion

Preparation

Step 1

In a 6 quart electric slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes stirring occasionally, until combined. Garnish with green onion, if desired.