Crock-pot Potato Soup

Ingredients

• 1 (30oz) bag frozen hash-brown potatoes (squared, southern style work best)
• 2 (14oz) cans chicken broth
• 1 (10.75oz) can cream of chicken soup
• 1/2 cup chopped onion
• 1/3 tsp. ground black pepper
• 1 (8oz) package cream cheese
• Garnish: minced green onion

Directions

• Combine potatoes, onion, broth, soup, and pepper in crock-pot
• Cover and cook on low for 5 hours
• Stir in cream cheese, cook 30 minutes, stirring occasionally until well combined.
• Garnish with green onion and serve

Notes: I also garnished with crumbled bacon and shredded cheese.