Ridiculously Easy Baked Potato Soup (Crockpot)

by Alida Bowles

1 30oz. bag of frozen, shredded hash browns 

3 14oz. cans of chicken broth 

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

1 can of corn {if you feel like it...my kids like corn so I add it but it won't make or break this recipe if you don't}

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  {Sometimes the cream cheese doesn't want to melt thoroughly....just mix and mix and mix) 

Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good! Enjoy!!