Easy Crockpot Potato Soup

All I can say is mmmmm heaven! Thank god for pinterest otherwise I may have never discovered this recipe. This recipe couldn't get any easier it literally took me 5 minutes to throw everything in the crockpot and dinner was ready when I got home from work. Make sure that you use regular cream cheese because the non-fat won't melt. I didn't have an onion so I substituted the chopped onion with 3 tbsp minced onion. After serving I topped the soup with chives, bacon bacon (tastefully simple), shredded cheese, and sour cream.

Ingredients:

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese 

Directions:

In a crockpot combine everything except cream cheese. Cook for 6-8 hours on low.

About 1 hour before serving add the cream cheese. Cut the cream cheese into cubes for faster melting. Keep heated until thoroughly melted.

Source: Adapted from Pearls, Handcuffs, and Happy Hour