Description
A warm, hearty potato soup made easy with frozen hash browns and cooked in a crockpot.
Ingredients
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup (gluten-free)
- 32 oz chicken stock
- 1 ranch packet
- 8 oz cream cheese (diced)
- 8 slices bacon (cooked and crumbled)
- 1 cup shredded cheese
- 2 green onions (chopped)
Instructions
- Add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet to a slow cooker.
- Cover and cook on low for 4-6 hours.
- Optional: Remove the lid and mash the potatoes for a creamier texture.
- Add diced cream cheese and cover for 10-30 minutes until melted.
- Top with bacon, shredded cheese, and green onions.
- Serve hot and enjoy!
Notes
For richer flavor, use homemade chicken stock. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American