Recipe of the Month: Easy Crockpot Potato Soup

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Ingredients

  • 1 – 30 oz. bag of frozen shredded hashbrowns
  • 3 – 14 oz. cans of chicken broth
  • 1 – can of cream of chicken soup
  • 1/2 cup onions, chopped
  • 1/4 tsp ground pepper
  • 1 – 8 oz. package of cream cheese
  • Optional toppings (shredded cheddar cheese, crumbled bacon, chopped green onions)

 

Directions

  1. In a crockpot, combine all ingredients (except for cream cheese and optional toppings)
  2. Cook for 6-8 hours on low heat.
  3. 1 hour before serving, add cream cheese and keep heated until thoroughly melted
  4. Serve hot with toppings as desired.

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