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Easy Crockpot Potato Soup
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| 30 oz | bag frozen, shredded hash browns |
| 3 (14oz) cans | Chicken Broth |
| 1 can | Cream of Chicken |
| 1/2 c. | chopped onion, (you can use more or less) |
| 1/4 tsp. | ground pepper |
| garlic salt to taste | |
| 8 oz | Cream Cheese, (don't use Fat-Free....it doesn't melt) |
*In crock pot, combine everything except cream cheese. Cook 6-8 hrs. on low. About 1 hour before serving, add cream cheese and cook until thoroughly melted. (I also chopped up some celery I had left over bc we like it in our soup)
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