A comforting and creamy potato soup made effortlessly in your slow cooker.
Combine the frozen hash brown potatoes, chicken broth, salt, and pepper in the slow cooker.
Using frozen hash browns saves time and effort in preparation.
Set the slow cooker to high and cook for 4 hours, or until the potatoes are tender.
Stir occasionally to ensure even cooking.
Mash the potatoes in the slow cooker to your desired consistency.
For a smoother soup, use an immersion blender.
Stir in the milk and shredded cheddar cheese until well combined.
Ensure the cheese is fully melted for a creamy texture.
Cook on high for an additional 15 minutes to heat through.
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with your favorite toppings like chives or bacon bits.
Serve with crusty bread for a complete meal.
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