Potato Soup with Hash Browns

Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 389 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• ½ teaspoon ground black pepper
• ½ cup chopped onion
• 1 large potato, peeled and diced
• 1 (10.5 ounce) can condensed cream of chicken soup
• ⅓ cup shredded Cheddar cheese, or to taste
• 1 (28 ounce) package frozen hash brown potatoes, thawed
• 42 ounces chicken broth
• 2 tablespoons bacon bits, or to taste
• 2 tablespoons sliced green onions, or to taste

Recipe Instructions

Step 1

Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.

Step 2

Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.

Step 3

Drop in softened cream cheese; use a whisk to get it all melted and mixed in.

Step 4

Garnish with Cheddar cheese, bacon bits, and green onions.