Hash Brown Potato Soup
Ingredients
- 1 (28 ounce) package frozen hash brown potatoes, thawed
- 42 ounces chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 large potato, peeled and diced
- ½ cup chopped onion
- ½ teaspoon ground black pepper
- 1 (8 ounce) package cream cheese, softened and cut into chunks
- ⅓ cup shredded Cheddar cheese, or to taste
- 2 tablespoons bacon bits, or to taste
- 2 tablespoons sliced green onions, or to taste
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Instructions
- 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.
- 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.
Source
Original recipe: View Original