Slow Cooker Potato Soup

This recipe is one that my family loves. Just dump in the slow cooker and a few hours later, add cream cheese to melt and you have a great meal . I garnish with extra sharp cheddar, bacon and green onion.

Slow Cooker Potato Soup

Ingredients

1 30oz bag frozen shredded hashbrowns
1 carton low sodium chicken broth
2 cans reduced fat cream of chicken soup
1 small onion, diced
1/2 tsp garlic powder
Salt and pepper to taste
1 block cream cheese
Shredded cheese
Bacon
Green onion

Directions
1. In the crock of your slow cooker, add all ingredients but the cream cheese, shredded cheese, bacon and green onion. Stir well.
2. Place the lid on and cook on low 6 hours or high 4 hours.
3. About 30 minutes before you are ready to serve, add the cream cheese. Close the lid and leave it.
4. Whisk the melted cream cheese into the soup until it is all incorporated and smooth.
5. Taste and add more garlic powder, salt and pepper  to taste. (If needed)
6. Serve hot, garnished with shredded cheese, bits of bacon and green onion.