Ingredients
1 30-ounce bag of frozen southern style hash brown potatoes (square)
1/3 cup chopped onion
1/4 teaspoon ground black pepper
2 cans of chicken broth (14.5 ounces each)
1 can cream of chicken soup
1 package cream cheese (softened)
Shredded cheese (optional)
Instructions
Combine all the ingredients except for the cream cheese and shredded cheese.
Mix well and put in crockpot. Cook on low 6-8 hours.
Add the cream cheese and continue to cook for 30 minutes. Stir well until soup is smooth.
Spoon into bowls and add shredded cheese to the top if desired.
Serve and enjoy!
– Provided by Janice Trull
Paula Deen's Crockpot Potato Soup
Click HERE to download a printable version.
Provided by Janice Trull