1 bag of Ore Ida 30 oz hash browns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 c. finely diced onion
1/4 tsp. pepper
1 (8oz) pk. cream cheese... do not use low fat, it will not melt
Empty the bag of hash browns into the crock pot, then all the chicken broth, cream of chicken soup and diced onion, and pepper. mix all together. Cook on high for 4 hours or low for 6 hours. One hour before serving add the cream cheese, stir to dissolve. In the mean time fry up some bacon, dice some green onion and shred some cheddar cheese for topping. You could use the package of real bacon, and a bag of already shredded cheese.
Top the potato soup with a little bit of cheese, chopped green onion and some crumbled bacon.
This is the easiest and very yummy potato soup. When my husband ate it, he came in the kitchen and said, You have to make this for Thanksgiving, but you have to make a lot of it!" Needless to say it was a big hit with everyone... and not very much was left over... Yummo!