CROCKPOT POTATO SOUP

CROCKPOT POTATO SOUP 30 ounce bag frozen hash browns (cubed or shredded for a creamier soup) 1/2 cup green onion (optional; thinly sliced) 32 ounces chicken broth (or 2 cans) 10.5 ounce can cream of celery (or cream of chicken) 1 cup half and half 3 Tablespoons butter 1 cup cheddar cheese (grated) 8 ounces cream cheese S&P, TO TASTE FOR SERVING: SHREDDED CHEESE, BACON COOKED & CRUMBLED, SLICED GREEN ONIONS Place the hash browns, green onion, chicken broth, cream of celery, half and half and butter into the slow cooker. Stir until combined. Cook on low for 4-6 hours. Stir in cream cheese and cheddar cheese and cook an additional 30 minutes, or until melted. Ladle soup into bowls. Top with shredded cheese, bacon and green onions. NOTES You can also use 3-6 small potatoes, diced and chopped. Add an extra can of chicken broth if you'd like a thinner soup. You can also add a can of corn, and/or cubed ham if desired.