Description
A creamy and comforting potato soup recipe perfect for cold winter days, featuring frozen hash-brown potatoes and cream cheese.
Ingredients
Scale
- 30 oz frozen hash-brown potatoes
- 28 oz chicken broth (2 cans, 14 oz each)
- 10.75 oz cream of chicken soup (1 can)
- 1/2 cup chopped onion
- 1/3 tsp ground black pepper
- 8 oz cream cheese (softened)
- Optional garnishes: Shredded Cheddar cheese, bacon strips, minced green onion
Instructions
- Thaw the hash-browns slightly before cooking.
- Chop the onion finely for even cooking.
- Soften cream cheese at room temperature for about 30 minutes.
- Combine thawed hash-brown potatoes, chicken broth, cream of chicken soup, chopped onion, and black pepper in the Crockpot.
- Cook on Low for 5 hours.
- Add softened cream cheese and stir. Cook for an additional 30 minutes.
- Top with optional garnishes like shredded Cheddar cheese, bacon strips, and minced green onion before serving.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Add fresh herbs or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 330 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: potato soup, Southern cooking, comfort food, creamy soup, easy recipe