This hash brown potato soup is easy to make in the slow cooker. I like to serve it in a bread bowl. It's perfect for cold weather!
Ingredients
- frozen hash brown potatoes: 1 pack (28 ounce pack, thawed)
- ounces chicken broth: 42 piece
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- potato: 1 piece (diced)
- onion: 0.5 cup (chopped)
- ground black pepper: 0.5 tsp
- cream cheese, softened and cut into chunks: 1 pack (8 ounce pack)
- cheddar cheese: 0.33333 cup (to taste, shredded)
- bacon bits: 2 Tbsp (to taste)
- green onions: 2 Tbsp (to taste, sliced)
Metric Conversion
Stages of cooking
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Place hash browns into a slow cooker. Add chicken broth, condensed soup, potato, onion, and pepper. Cover and cook on Low until potatoes are tender and soup is hot, 3 to 5 hours.
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Drop in softened cream cheese and stir with a whisk until melted and mixed in. Ladle into bowls and garnish with Cheddar, bacon bits, and green onions.
