CROCK POT POTATO SOUP

CROCK POT POTATO SOUP 1 (30 oz) bag of shredded hash browns, frozen 3 (14.5 oz) cans of chicken broth 1 (14.5 oz) can of cream of potato soup 1 medium onion, chopped 1/2 teaspoon pepper 1/2 teaspoon kosher salt 1 cup monterey jack cheese, shredded 1 cup cheddar cheese, shredded 1 (8 oz) cream cheese bacon green onion, thinly sliced cheese sour cream Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup and blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that weren't blended.) Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup. Once the cream cheese is all melted place in a bowl and garnish.