CREAMY POTATO SOUP

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This Creamy Potato Soup couldn’t be any easier. It’s cooked all day in the slow cooker and is great for a cold day. It’s versatile – add broccoli or ham to give it a twist.

Ingredients

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth (see Note)
• 1 (10.75 oz.) can cream of chicken soup
• ½ cup chopped onion
• ¼ teaspoon ground black pepper (more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Read More>>Creamy Potato Soup@the-girl-who-ate-everything

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