Potato Soup (Melissa's Recipe)

By melanieroe

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 (don't use fat free it won't melt)
• Side: cheddar and bacon biscuits; beer bread and frozen vegetable; red lobster biscuits

Preparation

Step 1

In crockpot combine everything except 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.


I use a big can of chicken broth and just eyeball it to be close to what is stated above. I also don't measure the onion or ground pepper. I also add salt.