Crock Pot Potato Soup

Sometimes I make dinner and I wish there were more people around to eat it because I can't believe how amazing it tastes. And it always seems to be the simplest meals that I feel this way.  Makes me wonder, why do I always think the long, complicated recipes will be the best tasting?  

Simple really is better.  

The proof is in this soup!

**And on a side note:  This is similar to "Funeral Potatoes" or as my family calls them, "Heavenly Potatoes" only in a soup version, so if you are a fan of these type of potatoes (you know you are) then you'll LOVE this soup. 

Crock Pot Potato Soup

Ingredients:

1 bag of cubed frozen hash browns

1 can of cream of chicken soup

2 cans of chicken broth

1 package of cream cheese

1/4 cup onion, finely chopped

salt and pepper to taste

Directions:

Mix together the cream of chicken and chicken broth and put in crock pot.  Add onions and potatoes and season with some pepper. Cook on low for 5-6 hours. 

 Cut the cream cheese into small pieces first and allow to soften, then add to the crock pot and turn to high.  Cook until the cream cheese is melted and can be stirred into the soup smoothly. 

Season with salt and pepper and top with shredded cheese.

Or, my favorite, spice it up with some Tabasco sauce!