Wednesday, July 17, 2013

Crockpot Potato Soup

1 (30 oz) bag hash browns
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 c chopped onion
1/3 tsp pepper
1 (8 oz) pkg cream cheese, softened

In slow cooker, combine potatoes, broth, soup, onion and pepper.
Cover and cook on low for 5 hours.
Stir in cream cheese. Cook 30 minutes, stirring occasionally, until combined.
Garnish with green onions.

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