Crock Pot Hash Brown Potato Soup

Crock Pot Hash Brown Potato Soup 30 oz. pkg. frozen shredded hash brown potatoes 2, 32 oz. containers chicken broth 1 small onion, finely chopped 1 rib celery, finely chopped 1 tsp. oregano 1 tsp. basil 1/2 tsp. garlic powder 1/2 tsp. smoked paprika 10.5 oz. can cream of chicken soup 1/3 C. heavy cream 2 T. all purpose flour 4 oz. pkt. velvetta cheese sauce 2 T. butter salt and pepper to taste crisp cooked bacon and shredded cheese for serving Put the first 8 ingredients in your crock pot, no need to thaw the hash browns. Cover and cook on high for 3 hours. Use an immersion blender to break up the hash browns some if desired, I did. Whisk together the soup, heavy cream and flour, stir into the soup along with the cheese sauce and butter. Combine well, cover and cook for 1 hour. Season with salt and pepper to taste before serving with crisp cooked bacon and a little shredded cheese.