Loaded Baked Potato Soup

30oz bag frozen hash browns (we like diced) 28oz chicken broth 10.75oz can cream of chicken soup 1 tablespoon dried, minced onion 1 teaspoon ground black pepper 8oz cream cheese, softened 4-6 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese

Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours. 
Remove lid and stir in cream cheese. Cook another 30 minutes. Whisk together until smooth.  Serve with bacon and cheddar on top. 
-Submitted by Heather McMullin