1 - 30 oz bag of frozen, shredded hash brown potatoes 3 - 14 oz cans of chicken broth....that's 6 cups of homemade if you have it. I am going to use homemade veggie stock next time. 1 can Cream of Chicken Soup 1/2 cup chopped onion (optional) Ground pepper to taste 1- 8 oz package Cream Cheese, do NOT use fat free, it won't melt Put everything except the Cream Cheese into the crock pot or slow cooker. Cook on low 6-8 hours. Set Cream Cheese out to bring to room temperature. About 1 hour before serving, chop up the cream cheese and add it to the soup, keep heated and stir once in a while, until cheese melts Serve with shredded cheese, sour cream, bacon bits, green onions or whatever else sounds good to you. We loved it!
