Description
Crockpot Potato Soup with Frozen Hash Browns makes potato soup simple to make using frozen hash browns. No peeling or chopping is needed!
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 turkey bacon, cooked and crumbled
- 1 cup shredded cheese
- 2 green onions, chopped
Instructions
- Step 1: In a slow cooker add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
- Step 2: Cover and cook on low for 4-6 hours.
- Step 3: Optional- Remove lid and mash potatoes for a creamy texture.
- Step 4: Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
- Step 5: Once the cream cheese is melted top the soup with turkey bacon, shredded cheese, and green onions.
- Step 6: Serve and enjoy!
Notes
If the soup is thick add more chicken stock until the soup is your preferred consistency.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 819 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 61 mg