Recipe: Crockpot Potato Soup
1 bag country (cubed) hash-browns, frozen
3 cups chicken broth
1 can cream of chicken soup, undiluted
1/2 c onion, chopped
1/4 tsp pepper
1 package (8oz) cream cheese, room temperature, cubed
shredded cheese as garnish
Combine hash-browns, broth, soup, onion and pepper in crockpot. Cook on low for 4-5 hours.
Add in cream cheese, stir and recover. Cook for an additional 30 minutes until the cream cheese has completely melted.
Serve with shredded cheese as a garnish. You could also add a little chopped green onion and/or crumbled bacon.