Ingredients
1 (32 oz) bag frozen hash browns (diced or shredded)
4 cups chicken broth (low sodium, if preferred)
1 (8 oz) package cream cheese, softened and cubed
1 ½ cups shredded cheddar cheese
1 cup cooked and crumbled bacon (or bacon bits)
Directions
Add Ingredients to Slow Cooker:
Place the frozen hash browns into the slow cooker.
Pour in the chicken broth.
Add the cubed cream cheese on top.
Cook:
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender and the soup is creamy.
Add Final Ingredients:
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