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Cooking Basics

Hash Brown Potato Soup

1 (30 ounce) bag frozen cubed hash brown potatoes
3 (14 ounce) cans chicken broth
1 (10 ounce) can cream of chicken soup
1/2 cup finely chopped onion
1/4 teaspoon black pepper
Salt to taste
1 (8 ounce) package cream cheese, softened
Diced green onions and crisply cooked and chopped bacon for garnish

In a 6-quart crock pot, combine potatoes, broth, soup, onion and pepper. Cover and cook on LOW setting for 5 hours. Stir in cream cheese and cook for an additional 30 minutes.

Garnish with green onions and bacon.

Yield: 6-8 servings