Ingredients
Soup:
32 oz frozen cubed hash browns
10.5 oz cream of chicken soup (gluten-free)
32 oz chicken stock
1 ranch seasoning packet
8 oz cream cheese, diced
Toppings:
8 slices cooked bacon, crumbled
1 cup shredded cheese (cheddar recommended)
2 green onions, chopped
Optional: sour cream
Instructions
- In a slow cooker, combine the frozen hash browns, cream of chicken soup, chicken stock, and ranch seasoning.
- Cover and cook on low for 4–6 hours until potatoes are tender.
- Optional: Remove the lid and mash potatoes for a creamier texture.
- Add diced cream cheese and cover for 10–30 minutes until fully melted.
- Serve hot and top with bacon, shredded cheese, and green onions. Add a dollop of sour cream if desired.
Notes
- Adjust thickness by adding more chicken stock if necessary.
- Fresh potatoes can be substituted; dice and add 2 extra hours of cooking.
- For a smooth soup, blend with an immersion blender after adding cream cheese.
- Add extra vegetables to increase nutrition and color.
- Swap cheeses or add spices to customize flavor.
- Prep Time: 10 min
- Cook Time: 4 hr