here, but made just a few changes and don't want to forget what I did.
Bag of frozen hashbrowns - cubed, not shredded
4 cups water
4 teaspoons Jamison soup stock
1 can cream of chicken soup
1 teaspoon coarse ground black pepper
1 tablespoon onion powder
8 oz reduced fat cream of cheese
1 tablespoon bacon grease
Shredded sharp cheddar
Combine the first 6 ingredients and cook on low for 5 hours. Add cream cheese and bacon grease and continue to cook for another 30 minutes. Serve with bacon, cheddar cheese, and green onion.
I already had a bag of hashbrowns, but we thought it would also be good with fresh potatoes if you'd like larger chunks of potato.