Crockpot Potato Soup

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.