Description

The slow cooker does all of the work to make this fantastic, delicious soup. No need to chop or shred the potatoes since frozen hash browns are used.

Ingredients

• 30-32 oz. bag frozen hash browns
• 5 1/2 c. chicken broth
• 10.5 oz. can cream of chicken soup
• 1/2 c. chopped or grated onion
• 1/4 t. ground black pepper
• 1 block cream cheese, at room temperature. (NOT fat-free, it won't melt)

Steps

1. In a 6 quart slow cooker, combine everything EXCEPT for the cream cheese. Cook on Low setting for 6-8 hours.
2. About 1 hour before serving, place the cream cheese in a bowl; add several ladles of the hot soup; stir well, ensuring that there are no lumps before adding to the soup.
3. Serve with choice of shredded Cheddar cheese, sour cream, bacon bits, sliced green onions, or other desired toppings.