Prep Time:
10 mins
Cook Time:
3 hrs 5 mins
Total Time:
3 hrs 15 mins
Servings:
6
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Ingredients
1(28 ounce) packagefrozen hash brown potatoes, thawed
42ounceschicken broth
1(10.5 ounce) cancondensed cream of chicken soup
1largepotato, peeled and diced
½cupchopped onion
½teaspoonground black pepper
1(8 ounce) packagecream cheese, softened and cut into chunks
⅓cupshredded Cheddar cheese, or to taste
2tablespoonsbacon bits, or to taste
2tablespoonssliced green onions, or to taste
Directions
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.
Recipe Tip
If you choose not to add bacon bits, you may want to season the soup with salt.
Nutrition Facts (per serving)
| 642 | Calories |
| 42g | Fat |
| 58g | Carbs |
| 12g | Protein |
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