Potato Soup in the Crockpot

So excited to have a potato soup recipe that does NOT involve

peeling/chopping potatoes... a big thanks to my friend, Jodi, for

sharing her recipe!!! I've already made it 3 times in the last month,
and I'm making it again for a party this coming weekend!

Ingredients:

3 cups of chicken broth

2 lbs of frozen cubed hashbrowns

1 teaspoon of salt

3/4 teaspoon of pepper

3 cups of milk

2 cups of shredded monterey jack cheese

1 cup of shredded cheddar cheese

Optional Toppings:

real bacon bits
browned sausage

green onion

shredded cheddar cheese

Directions:

Combine chicken broth, hashbrowns, salt and pepper in the crockpot.

Cook on high for 3 hours. Add the milk, monterey jack cheese and

cheddar cheese. Cook on high for another hour.

Add whatever toppings you like, and it's ready to eat! Enjoy!