Easy Potato Soup
30 oz bag of frozen, shredded hash browns (or the refrigerated Simply Potatoes)
32 oz container of chicken or vegetable broth.
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz. regular cream cheese
Place all ingredients except the cream cheese into a crook pot and cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
Top with cheddar cheese, bacon, green onions, and sour cream. (You can also make this in about an hour using a regular large soup pot, but cook slowly on low, and stir regularly, as it is easy to stick & scorch.)
