Recipe complements of Brenda!!!
3 cans chicken broth (43.5 oz)
1 large bag cubed hash brown potatoes
1 large onion diced fine
2 ½ teas garlic salt
1 ¼ teas black pepper
¼ c butter
1 c heavy cream
1 c shredded cheese
Add all ingredients (except cream & cheese) to crockpot*
Cook for 4-6 hours, then
Add 1 c heavy cream, 1 c cheese and stir until blended.
Ladle into bowls and garnish with bacon bits, cheese and a dollop of sour cream (chives if you wish)
Serve with croissants and honey butter
*I was actually very anxious to try this recipe and cooked it on the stovetop. It took about 45 minutes to cook until the potatoes were soft enough to eat. Everyone loved it!!! (with or without the toppings) It was the closest to Atl Bread Co. soup I have ever tasted.