LOADED BAKED POTATO SOUP

• 30 ounces bag frozen, shredded hash browns
• 10 3/4 ounces cream of chicken soup
• 32 ounces chicken broth
• 1 med. onion, diced
• 1 teaspoon freshly-ground black pepper
• 8 ounces Neufchatel cream cheese
• 1 cup cooked, crumbled bacon
• 1 cup shredded cheddar cheese
• 1 cup chopped chives or green onions
• 1 cup sour cream
• Place the first five ingredients (through the black pepper) in the slow-cooker.
• Cook on low for 6 to 8 hours.
• One hour before you’re ready to eat, add the cream cheese.
• Let it melt, then stir to fully blend.
• When serving, top with crumbled bacon, chives, shredded cheese and sour cream, if desired.
• This recipe is one I received through email from the Real Women of Philadelphia (KRAFT Foods).