Hashbrown Potato Soup Recipe
A homemade hash brown potato soup with loads of flavor, easy to make as well!
Servings: 8
Ingredients
- 1 bunch green onions (divided)
- 32 oz. bag diced hash brown potatoes frozen
- 10.5 oz. can cream of chicken soup
- 1 ½ tsp. garlic powder
- Salt and pepper to taste
- 32 oz. box chicken stock (or broth)
WAIT TO ADD
- 8 oz. package cream cheese cubed
Topping Options
- shredded cheddar cheese optional garnish
- Cooked bacon pieces optional garnish
Instructions
- Add the frozen potatoes, half of the green onions, garlic powder, and salt and pepper into a slow cooker. Add the cream of chicken soup, and stir until well combined.
- Stir in the chicken stock, then cover the slow cooker. Cook on Low for 6 hours or until the potatoes are tender. You can also cook it on high for 3-4 hours, but the texture is smoother when cooked at low temperature.
- About 10-15 minutes before they are done, add the cream cheese. Stir to help it start melting, then cover for the remaining time.
- Use a potato masher to crush some of the potatoes and stir to make sure the cream cheese is melted and mixed in.
- Serve hot and top with the reserved green onion tops, cheddar cheese, and cooked bacon bits, if desired.
Video
Notes
Mashing the potatoes is optional, but I like how thick the soup gets when I mash them slightly.
If you accidentally add the cream cheese at the beginning, don't fret! Just whisk the soup vigorously, and it should come together nicely.
Nutritional values do not include toppings.
Nutrition
Calories: 203kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 649mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 2mg
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