Easy Creamy Potato Soup (Slow Cooker)
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- 30 oz
- bag southern style frozen hash browns
- 32 oz
- container chicken broth
- 1 can(s)
- cream of chicken soup
- 1/2 c
- chopped onion
- 8 oz
- cream cheese
- salt and pepper to taste
- optional garnishes, diced bacon, green onion, shredded cheese
1Combine the hash browns, chicken broth, cream of chicken soup and chopped onion in slow cooker.
2Cover and cook on low 4-5 hours until potatoes are tender.
3Then stir in the cubed cream cheese and cook for 30 more minutes, stirring occasionally.
4Serve in bowls topped with desired garnishes. Serves 4-6.