Crock Pot Potato Soup

This is the easiest soup recipe in the world. I found it on Pinterest.com (my new obsession) and it was linked to Pearls, Handcuffs, and Happy Hour blog. (Kind of random.) I couldn’t believe how quick it was to throw together–I managed to make it before I left for school this morning at 7:30! It is sooooo unbelievably delicious too. Yum Yum Yum!

Ingredients:

1-30 oz. bag of frozen, shredded hash browns

3-14 oz. 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 {not fat free.  it doesn’t melt!!!}

Directions:

Throw everything except the cream cheese in a crock pot. Put it on low for 6-8 hours. An hour before you serve it, add the cream cheese. If the cheese doesn’t completely melt on its own, give it a whiz with a mixer on high for 1 minute. I just stuck mine right in the crock pot and let it churn itself. It worked like magic! Delicious!

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