Cheesy Hashbrown Soup
This creamy and satisfying soup is prepared in a slow cooker for a simple, hands-off meal. Frozen hash brown potatoes are combined with chicken broth, cream of chicken soup, onion and pepper, then left to cook until tender. Cream cheese is stirred in at the end for a rich, cheesy finish, and it is served with a garnish of fresh green onion. Perfect for a cosy family dinner.
Ingredients
- 30 ounces frozen hash brown potatoes
- 2 (14 ounce) cans chicken broth
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/2 cup onion, chopped
- 1/3 teaspoon ground black pepper
- 1 (8 ounce) package cream cheese
- minced green onion
Method
- Place the frozen hash brown potatoes, chicken broth, cream of chicken soup, chopped onion and ground black pepper into a slow cooker.
- Put the lid on the slow cooker and set it to cook on low for 5 hours.
- Add the package of cream cheese to the soup and continue cooking for 30 minutes, giving it a stir now and then until the cheese is fully melted and incorporated.
- Serve the soup with a sprinkle of minced green onion on top.
Nutrition (per serving)
Sodium709000 mg
Recipe details
CategoryPotato
AuthorChicken Queen
