Cheesy Hashbrown Soup - cooking recipe

Ingredients

30 ounces frozen hash brown potatoes
2 (14 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup onion, chopped
1/3 teaspoon ground black pepper
1 (8 ounce) package cream cheese
Garnish
minced green onion

Preparation

In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
Cover, and cook on low for 5 hours.
Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
Garnish with green onion.