Description
A warm, creamy, and comforting potato soup made effortlessly in the slow cooker using frozen hash browns, cream cheese, and a ranch seasoning packet. Perfect for cozy nights or feeding a crowd.
Ingredients
Units
Scale
Ingredient List:
- 32 oz frozen cubed hash brown potatoes
- 10.5 oz can cream of chicken soup (gluten-free if needed)
- 32 oz chicken stock
- 1 ranch seasoning packet
- 8 oz cream cheese, diced
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, finely chopped
Instructions
- In a slow cooker, combine frozen hash browns, cream of chicken soup, chicken stock, and ranch seasoning packet.
- Cover and cook on LOW for 4 to 6 hours, until potatoes are tender and mashable.
- Optional: Mash some of the potatoes for a creamier texture.
- Stir in diced cream cheese, cover, and cook for another 10 to 30 minutes until melted and smooth.
- Ladle into bowls and top with bacon, cheddar cheese, and green onions.
Notes
Use cubed hash browns for a chunkier texture or shredded for a smoother soup. Substitute with vegetable broth and cream of mushroom for a vegetarian version. Store leftovers in the fridge for 3-4 days or freeze without toppings. Reheat gently and add a splash of broth or milk if thickened.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg