1 bag shredded hashbrowns1/2 block 2% velveeta, cubed
1 can cream of celery soup
1 carton vegetable broth
1 can creamed corn
1/2 to 1 cup Franks Red Hot Sauce (depending on how hot you like it)
Combine above ingredients in crock pot. Cook on low 8 hours. Puree with immersion blender.
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