Potato Soup with Hash Browns


  • 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
  • ⅓ cup shredded Cheddar cheese, or to taste
  • 2 tablespoons bacon bits, or to taste
  • 2 tablespoons sliced green onions, or to taste
  • Directions

  • Step 1

    Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.


  • Step 2

    Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.

  • Step 3

    Drop in softened cream cheese; use a whisk to get it all melted and mixed in.

  • Step 4

    Garnish with Cheddar cheese, bacon bits, and green onions.

  • Cook's Notes:

    If you choose not to add the bacon bits, you may want to add salt.

    Don’t use fat-free cream cheese–it won’t melt.

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