Crock Pot Potato Soup
Ingredients, y'all: 1 (30 oz) bag of frozen hash brown potatoes, the square ones--southern style 2 (14oz) cans of chicken broth 1 (10.75 oz) can of cream of chicken soup 1/2 c. chopped onion 1/3 tsp. ground black pepper 1 (8oz) package of cream cheese Garnish: minced green onion Directions, y'all: *Place frozen potatoes in a slow cooker. *Pour broth and cream soup over the top of the potatoes. *Add the onion and the pepper. *Cover and cook on low for 4-5 hours. *Stir in cream cheese, thoroughly, until well combined and cook for 30 minutes. (Mama Leisha note: Here's what I do...I cook my soup for about four to four and a half hours, then add the cream cheese for the remaining half hour the soup is cooking.) *Garnish with chopped green onion, if desired. Our favorite thing to add to this soup is bacon! When the soup is ready to DEVOUR, I garnish it with a sprinkling of chopped green onion and a sprinkling of bacon crumbles. (You could add a sprinkling of cheddar cheese too.) This soup is nice with a green salad and a crusty bread.
