Hashbrown Potato Soup-Crockpot

I LOVE potato soups.  I have tried several and pretty much all of them I have enjoyed, and I am pretty sure that I have blogged most of them.  Well, this one is getting blogged for 2 reasons: 1-it was awesome and 2-it was EASY. 

 

Here is what you need:

• 1-30oz. bag of frozen, shredded hash browns {I used Ore Ida}
• 3-14oz. 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 (I used regular.  Supposedly fat free doesn't melt smooth...I don't know)
• any garnishes desired

1) Combine everything in a crockpot except for cream cheese.  Cover and cook on low 6-8 hours. About 30 min-1 hour before serving, add cream cheese and cook until melted. I personally used my warm setting for about 5 hours and then added the cream cheese.  I turned it up to high and let it cook about 45 minutes.

 

Serve with any garnishes you may like: sour cream, cheddar cheese, green onion, etc.

 

Enjoy!