Crockpot Potato Soup

Ingredients:

1 bag frozen shredded hashbrowns

32 oz. chicken broth

1 can cream of chicken soup

1/4 cup chopped onion

salt and pepper, to taste

8 oz. brick cream cheese 

​

Directions:

1. Combine all ingredients into crockpot and cook on low for at least 4 hours

2. Add brick cream cheese and cook another 30-45 minutes