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© Meredith Corporation. All rights reserved. Used with permission.
Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Combine thawed hash browns, condensed soup, Gouda and American cheeses, milk, leeks (or green onions) and pepper in the slow cooker.
Cover and cook on Low for 5 to 6 hours. Stir in cream cheese; cover and let stand 10 minutes.
Just before serving, stir mixture. Sprinkle with bacon and, if desired, green onion.