Ingredients
1 carton (32 ounces) chicken broth1 package (30 ounces) frozen shredded hash brown potatoes, thawed1 small onion, finely chopped2 garlic cloves, minced1/4 teaspoon pepper1 package (8 ounces) cream cheese, softened and cubed1 cup half-and-half cream1 cup shredded cheddar cheeseOptional: Crumbled cooked bacon and chopped green onions
Preparation
In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.
