Crock Pot Potato Soup w/ hash-browns
- 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
In a crockpot, combine everything EXCEPT for the cream cheese
Cook for 6-8 hours on low heat.
About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Add the corn just before serving, to allow enough time to heat the corn.
The picture is not mine.