CROCKPOT BAKED POTATO SOUP

Jill Verdon Burgess, Monroe

1 32-ounce bag of frozen hash browns.
1 32-ounce box of chicken broth
1 10-ounce can condensed cream of chicken soup
1 8-ounce package of cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
salt & pepper, to taste

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in a slow cooker. Season with salt and pepper. Use a spoon to break up the cream cheese and mix everything together. Place lid on slow cooker and cook on high for 3 hours, stirring occasionally, or until potatoes are tender. Taste and adjust seasoning, if necessary. Garnish with rosemary and more cheddar cheese and bacon bits.