CREAMY POTATO SOUP

Ingredients

• 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 oz.) cans chicken broth
• 1 (10.75 oz.) can cream of chicken soup
• 1/2 cup chopped onion
• 1/4 teaspoon ground black pepper(more to taste)
• 1 (8oz) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

Instructions

Gluten-Free

In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.

• Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it’s ready.
• Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
• Top with cheese, bacon, or sliced green onions if desired.