Crock Pot Potato Soup

We are in the “ber” months, and that means, hello crockpot! This delicious Crock Pot Potato Soup reminds me of home. My mom made potato soup at least twice a month in the colder months. As the temperatures get colder, add this soup to your dinner rotation. Enjoy every bite.

Ingredients: • 1 (30oz) bag frozen hash-brown potatoes (I used cubed)

• 2 (14oz) cans chicken broth

• 1 (10.75oz) can cream of chicken soup

• 1/2 cup chopped yellow onions

• 1/4 tsp ground black pepper

• 1 (8oz) package cream cheese, softened

• Optional Toppings: cheese, bacon, sliced green onions

Directions:

In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper. 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. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined. Top with cheese, bacon, or sliced green onions if desired. The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.