Hash Brown Potato Soup

Yield: 6 to 8 servings

Ingredients

• 1 (30 ounce) bag frozen cubed hash brown potatoes
• 3 (14 ounce) cans chicken broth
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup finely chopped onion
• Salt to taste
• 1/4 teaspoon black pepper
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Cheddar cheese (garnish)
• Crisply cooked and chopped bacon (garnish)
• Diced green onions (garnish - optional))

Instructions

1. In a 6 quart slow cooker, combine potatoes, broth, soup, onion and pepper.
2. Cover and cook on LOW setting for 5 hours.
3. Stir in cream cheese and cook for an additional 30 minutes.
4. Garnish with Cheddar cheese, bacon and green onions, if desired.

Attribution

Photo credit: steamboatwillie33 / CC BY