Description
This creamy potato soup combines convenience with flavor, using frozen hash browns, chicken broth, cream of chicken soup, and cream cheese. It’s easy to make in a crockpot or on the stovetop, making it perfect for busy days or a comforting meal.
Ingredients
Scale
- 1 bag frozen diced hash browns
- 1 (32 oz) can chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 package cream cheese
- 5 oz real bacon pieces
- 1 cup shredded mild cheddar cheese
- Salt and pepper to taste
Instructions
Crockpot Method:
- Combine hash browns, chicken broth, cream of chicken soup, and cream cheese in the crockpot. Stir.
- Cook on high for 3-4 hours.
- Stir in bacon pieces and cheddar cheese 30 minutes before serving. Adjust seasoning with salt and pepper.
Stovetop Method:
- In a large pot, combine hash browns, chicken broth, cream of chicken soup, and cream cheese. Bring to a boil over medium heat.
- Reduce heat and simmer until potatoes are cooked and cream cheese is melted, about 15-20 minutes.
- Stir in bacon pieces and cheddar cheese. Adjust seasoning with salt and pepper.
Notes
- For a richer soup, use heavy cream instead of cream cheese.
- Substitute vegetable broth for a vegetarian option.
- Freeze leftovers for up to 3 months; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (Crockpot) or 15-20 minutes (Stovetop)
Nutrition
- Calories: 320 kcal
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g