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Bacon bits sprinkled over cheddar cheese melted into a bowl of potato soup with hash browns on a bright blue and white napkin.
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Potato Soup with Hash Browns

Toss a few ingredients including hash browns, cream cheese, cream of chicken soup and cheddar cheese in the slow cooker to make the easiest Potato Soup we've made!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword Potato Soup with Hash Browns
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 8 servings
Calories 335kcal
Author Jennifer Osterholt

Ingredients

  • 30 ounces frozen diced hash browns
  • 32 ounces chicken broth
  • 10.5 ounces cream of chicken soup
  • 8 ounces cream cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 3 ounces bacon bits divided
  • 1 cup cheddar cheese

Instructions

  • Coat a 5 quart or larger crock pot with non-stick cooking spray or a liner.
  • Add hash browns, broth, cream of chicken soup, salt, pepper and half of the bacon.
  • Cook on low for 6 to 8 hours until the potatoes are tender.
  • An hour before serving, cut the cream cheese into small cubes and spread out in the crock pot.
  • Stir a few times in the hour before serving. Once the cream cheese is completely mixed in the soup is ready to serve.
  • Top with cheddar cheese and some additional bacon bits. Enjoy!

Nutrition

Calories: 335kcal | Carbohydrates: 27g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 1366mg | Potassium: 407mg | Fiber: 3g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 9mg | Calcium: 159mg | Iron: 2mg