1 bag32 ounces southern style cubed hash brown potatoesthawed slightly
2cans (10.75 ounces each)cream of celery soup
3cupschicken stock
1 cup milk
2tablespoons butter
1/4 cupfinely diced onion
1teaspoon garlic salt
1teaspoon black pepper
4ounces cream cheesecut in cubes
1/2cup heavy cream
1 1/2cupsshredded cheddar cheesedivided
1/2poundcooked and crumbled bacon
1/2 cupchopped green onions
Instructions
Combine potatoes, stock, milk. canned soups, butter, onion, garlic salt and pepper in the slow cooker.
Cook on low for 4 to 5 hours, stirring occasionally until cooked and heated through.
Add cubes of cream cheese, heavy cream and 1/2 cup shredded cheddar cheese. Stir until cheeses are melted. Is soup is a bit too thick, add a bit more heavy cream or milk. Heat until warm.
Serve in bowls with extra the shredded cheese, sour cream, crumbled bacon and green onions on top.
Notes
Use a slow cooker liner or spray your slow cooker with cooking spray for easy cleanup.