**Ingredients:**
– 1 bag (30 oz) shredded hash browns
– 5 1/2 cups chicken broth
– 1 can cream of chicken soup
– 1/2 cup chopped onion
– 1/4 tsp ground pepper
– 1 package cream cheese, room temperature (avoid fat-free)
**Instructions:**
1. In a 6-quart crockpot, combine shredded hash browns, chicken broth, cream of chicken soup, chopped onion, and ground pepper. Stir until well combined.
2. Cook on low heat for 6-8 hours, allowing the flavors to meld and the potatoes to become tender.
3. About an hour before serving, place the cream cheese in a bowl. Add a couple of ladles of the hot soup to the cream cheese and mix well until smooth. This helps to temper the cream cheese and prevents lumps.
4. Once the cream cheese is well mixed with the soup, add it back to the crockpot and stir until fully incorporated.
5. Continue cooking for the remaining time until the soup is heated through and creamy.
6. Serve the potato soup hot, garnished with shredded cheese, sour cream, bacon bits, green onions, or any other toppings of your choice. Enjoy this delicious and comforting soup!