Potato Soup with Hash Browns

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

⅓ cup shredded Cheddar cheese, or to taste

2 tablespoons bacon bits, or to taste

2 tablespoons sliced green onions, or to taste

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.

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.