Creamy Hashbrown Potatoes

CREAMY HASHBROWN POTATOES

Based on the recipe found here.

 1 32-oz package frozen hashbrown potatoes

1 10-3/4 oz can cream of potato soup

2 c. shredded cheese

1 c. sour cream

1/2 tsp. pepper

1 8-oz container spreadable chive & onion cream cheese

Pour hashbrowns into a large bowl. In a medium bowl, combine the soup, cheese, sour cream, and pepper. Pour mixture over potatoes and mix well.

Spoon potatoes in a lightly greased 4-qt. slow cooker, cover, and cook on low for 3-1/2 to 4 hours. Stir in cream cheese.