Outback Steakhouse Easy Potato Soup

Ingredients

1 (30 oz.) bag of frozen, shredded hash browns

3 (14 oz.) cans of chicken broth

1 can cream of chicken soup

1/2 cup onion, chopped

1/4 teaspoon ground pepper

1 package cream cheese

Directions

In a slow cooker, combine everything except for the cream cheese.

Cook for 6-8 hours on low heat.

About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.

Serve with cheese, sour cream, bacon bits, green onions, or anything else you desire.