Crockpot Potato Soup with Frozen Hash Browns
Servings 8
Calories 412kcal
Ingredients
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup gluten-free
- 32 oz chicken stock
- 1 ranch seasoning packet
- 8 oz cream cheese diced
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions chopped
Instructions
- In a slow cooker, combine the frozen potatoes, cream of chicken soup, chicken stock, and ranch seasoning packet.
- Cover the slow cooker and set it to cook on low for 4-6 hours.
- For a creamier texture, optionally mash the potatoes directly in the slow cooker after cooking.
- Add the diced cream cheese to the slow cooker, cover, and let it melt for 10-30 minutes.
- Once the cream cheese is fully melted, top the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve the comforting potato soup hot and enjoy!
- DEVOUR!
Nutrition
Calories: 412kcal | Carbohydrates: 29g | Protein: 14g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 767mg | Potassium: 715mg | Fiber: 3g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 23mg | Calcium: 153mg | Iron: 2mg