Recipe of the Month: Easy Crockpot Potato Soup

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.