Cheesy Potato Soup

• 1 package cubed frozen hashbrowns
• 2 cans cream of chicken
• 1 can cream of celery
• 1 pint Half & Half
• 1 1/2 cups grated cheddar cheese
• 1/2 cup butter
• salt and pepper to taste

INSTRUCTIONS

1. Melt butter in crockpot. Add remaining ingredients (except cheese, salt and pepper).
2. Cook in crockpot on high for 3-4 hours.
3. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top.