Soup's On!

It is definitely soup season around here (although we eat it year round, along with ice cream).  Today, I put together two different potato soup recipes, hoping to blend my favorite parts of each.  I might just have a new favorite!

Here's what I did, for posterity's sake...

Bag of diced hash browns (32 oz, I think)

32 oz container of chicken broth

Can of cream of potato soup 

Salt and pepper to taste

Stir in crockpot and cook on low 6-8 hours.  Add an 8-oz cream cheese the last hour.  Stir after 30 minutes, and add 2 cups shredded mild cheddar cheese.  Stir once more and let finish cooking.  Yum!