Potato Soup with Hash Browns

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Description

Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

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

Instructions

  1. Put hash browns
  2. chicken broth
  3. soup
  4. potato
  5. onion
  6. and pepper in a slow cooker.
  7. Cover and cook on Low until diced potatoes are tender and soup is hot
  8. 3 to 5 hours.
  9. Drop in softened cream cheese; use a whisk to get it all melted and mixed in.
  10. Garnish with Cheddar cheese
  11. bacon bits
  12. and green onions.

Prep Time: 10 mins

Cook Time: 3 hrs 5 mins

Total Time: 3 hrs 15 mins

Servings: 6

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