Crock Pot Potato Soup w/ hash-browns
Ingredients
- 1 30 oz bag frozen shredded hash browns
- 3 14 oz cans of chicken broth
- 1 can cream of chicken soup
- 1/2 cup onion chopped
- 1/4 tsp. ground pepper
- 1 pkg cream cheese
- 1 small bag frozen corn
Instructions
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In a crockpot, combine everything EXCEPT for the cream cheese
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Cook for 6-8 hours on low heat.
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About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
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Add the corn just before serving, to allow enough time to heat the corn.
Recipe Notes
The picture is not mine.