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Potato Soup

30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth.  Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)

1. In a large freezer bag, combine everything except cream cheese.  Double up on your freezer bag and squeeze out any air to avoid freezer burn.  Label it and put a date on it. 
Cooking instructions: Thaw soup and place mixture in crock pot.  Cook on low for 6-8 hours or on high for 4-5 hours.  About 1 hour before serving, add in the cream cheese and heat until thoroughly melted. 
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time