A friend made us this potato soup after my husband passed away. We all loved it.
Crockpot 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
½ cup onion, chopped
¼ tsp. ground pepper
1 pkg. cream cheese (use regular or 1/3 less fat; fat free won’t melt)
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In crockpot, combine everything EXCEPT FOR THE CREAM CHEESE. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and heat until thoroughly melted.
Serve with shredded cheese, sour cream, bacon bits, green onions
Corie
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