Description
A creamy and hearty potato soup that’s perfect for chilly nights or family gatherings.
Ingredients
- 1 bag (32 oz) Frozen Hash Brown Potatoes (shredded or diced)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 tablespoons butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme (optional)
- 6 slices cooked bacon, crumbled (for garnish)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- In a large slow cooker or Crock Pot, add the Frozen Hash Brown Potatoes, chopped onion, minced garlic, and chicken broth. Stir to combine. If using a stovetop, place everything in a large soup pot over medium heat.
- Stir in the cream of chicken soup, butter, salt, black pepper, garlic powder, onion powder, and dried thyme. Cover and cook on low for 6 hours or high for 3-4 hours in a Crock Pot. For the stovetop version, simmer gently for about 25 minutes until the potatoes are tender.
- Once the potatoes are soft and the mixture is thickened, stir in the heavy cream and milk. Let it cook for another 15-20 minutes on low heat, stirring occasionally.
- Turn off the heat and stir in the shredded cheddar cheese until it melts completely. Then add the sour cream for extra creaminess and tang.
- Taste the soup and adjust the salt and pepper as needed. If the texture is too thick, add a splash of milk or broth until desired consistency.
- Ladle the soup into warm bowls and top each serving with crumbled bacon, a sprinkle of shredded cheese, and chopped green onions. Serve immediately.
Notes
For a vegetarian option, use vegetable broth and omit bacon. Store leftovers in an airtight container for up to 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cook or Stovetop
- Cuisine: Southern