Potato soup using frozen hashbrowns

Ingredients:

• 1 bag of shredded hashbrowns
• 1 block of cream cheese
• 1 can of cream of chicken soup
• 4 cups of chicken stock

Instructions : 

1. Dump everything in the crockpot cook on high for 6 hours.
2. I seasoned with an onion soup packet, minced garlic, sprinkle of mustard powder, celery salt, and pepper.
3. Last cook bacon ( add a spoon full of the bacon drippings to the soup) and add cheddar cheese