Description
A comforting and creamy hash brown soup that’s perfect for any occasion.
Ingredients
Scale
- 32 ounces frozen Southern hash browns (the cubed kind)
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 10 ounces cream of celery soup
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- 8 ounces cream cheese (room temperature)
- 8 ounces cheddar (freshly shredded)
- Bacon, cheddar, sour cream, green onions (for topping)
Instructions
- Add the frozen hash browns, onion, garlic, chicken broth, cream of celery soup, salt, and pepper to the slow cooker.
- Cover and cook on low for 6 hours, until the potatoes are very tender and soft. They should fall apart a bit as you stir them when done cooking. For a more smooth consistency, stir and mash the potatoes. For a more chunky consistency, just stir gently to incorporate everything.
- Add the block of cream cheese to the slow cooker and stir to begin melting the cream cheese into the soup. Cover and continue cooking on low for 30 minutes to an hour, stirring occasionally, until the cream cheese is fully melted.
- Add the freshly shredded cheddar to the soup and stir to melt. It should melt quickly into the soup.
- Serve hot with your desired toppings.
Notes
- This recipe is great for meal prepping and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the toppings to your liking!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl