LOADED POTATO SOUP

INGREDIENTS:

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
6 slices of cooked bacon crumbled
salt and pepper to taste 


GARNISH:

1 cup shredded cheddar cheese
2 green onions sliced (use white and green)
6 slices of cooked bacon crumbled
Dollop of sour cream

DIRECTIONS:

Place the hash browns in the SLOW COOKER. Add the chicken broth, cream of chicken soup and half of the bacon bits. Salt and pepper to taste. Stir.

Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese, sliced green onions, sour cream, and some crumbled bacon.