Hash Brown Potato Soup

Ingredients

• 1 (32 oz) bag frozen shredded hash browns
• 4 cups (960ml) chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) package cream cheese, softened
• 1 1/2 cups (360ml) milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 cup shredded cheddar cheese (for garnish)
• 1/4 cup chopped green onions (for garnish)
• 4 strips cooked bacon, crumbled (optional, for topping)

Instructions

Step 1: Combine Ingredients

1. In a large pot or slow cooker, add frozen hash browns, chicken broth, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
2. Stir to combine all ingredients.

Step 2: Cook the Soup

Stovetop Method:

1. Bring the soup to a gentle boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until the hash browns are tender.

Slow Cooker Method:

1. Cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.

Step 3: Add Cream Cheese

1. Cut the softened cream cheese into small cubes and stir into the soup.
2. Continue cooking until fully melted and blended, about 5 minutes.

Step 4: Serve and Garnish

1. Ladle the soup into bowls.
2. Top with shredded cheddar cheese, green onions, and crumbled bacon (if using).
3. Serve hot and enjoy!

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
• Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Conclusion

This Hash Brown Potato Soup is the ultimate comfort food—rich, creamy, and bursting with flavor. Whether made on the stovetop or in a slow cooker, it’s an easy and delicious meal the whole family will love!