Potato Soup


1 30 oz bag of frozen, shredded hash browns

3 14 oz cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp ground pepper

1 package (8 oz) cream cheese


In slow cooker, combine all ingredients except cream cheese

Cook for 6-8 hours on low

About 1 hour before serving, add cream cheese to slow cooker

Serve with sour cream, cheese, bacon bits, and green onion (optional)