Potato Soup

Potato Soup

3 cans of chicken broth
1 can cream of mushroom soup
½ large onion, chopped
1 (approximately 30 oz) frozen bag of hash browns (shredded or cubed) I used Ore Ida
Pepper to taste
1 block or cream cheese (do not use fat free, it does not melt as well)

Put all items in a crockpot except cream cheese and cook on low for 6 – 8 hours.
Add cream cheese about 1 hour before you plan to serve it.
Don’t forget the fun toppings…bacon bits, cheese, sour cream and chives.

Lori Keebaugh