Description
A comforting and easy dish perfect for busy days, made with simple ingredients and frozen hash browns.
Ingredients
Scale
- 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 240-360 minutes (4-6 hours).
- Optional: Remove lid and mash potatoes for a creamier texture.
- Add diced cream cheese into the slow cooker and cover for 10-30 minutes until melted.
- Top the soup with bacon, shredded cheese, and green onions.
- Serve hot and enjoy!
Notes
For a thicker soup, mash more potatoes. Add jalapeños or crushed red pepper flakes for spice. Substitute cream of chicken soup with cream of mushroom for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg