Cheesy Potato Soup
- 1 package cubed frozen hashbrowns
- 2 cans cream of chicken
- 1 can cream of cheddar
- 1 pint Half & Half
- 1 1/2 cups grated cheddar cheese
- 1/2 cup butter
- salt and pepper to taste
- Melt butter in crockpot. Add remaining ingredients (except cheese, salt and pepper).
- Cook in crockpot on high for 3-4 hours.
- Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.