This soup is creamy, delicious and perfect for cold days. I’ve made it a few times, and usually put in onion and garlic as well to taste. We’ve made this one a few times in the recent past in our home and each time it just tastes better with trial and error.
The hash browns in this recipe make it a bit easier in the long run as you don’t have to peel and cut all the potatoes yourself, saving you effort and time if you’re in a hurry at all. As it’s basically just a creamy baked potato in a bowl, you should feel free to add whatever you want on top so that you can enjoy it to your own tastes.
Serves 6 Prep time: Varies Cook time: about 3 hours.
- 1 (32 oz.) bag frozen hash browns
- 1 (32 oz.) box chicken broth
- 1 (10 oz.) can condensed cream of chicken soup
- 1 (8 oz.) package cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
- 3/4 cup crumbled bacon, plus extra for garnish (I used about a cup of cooked ham pieces myself)
- 1/2 teaspoon fresh rosemary, minced
- kosher salt and freshly ground pepper, to taste
- OPTIONAL: 1 medium yellow onion
- OPTIONAL: minced garlic to taste
- Cook your bacon on the stove to your desired tastes.
Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits (cooked ham) and cream cheese in slow cooker. If using onions and/or garlic, this is when you add this as well.
Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.
Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
Taste and adjust seasoning, if necessary.
Garnish with rosemary and/or more cheddar cheese and bacon bits.
For a vegetarian soup you can skip the meat, and use a cream of mushroom soup instead along with vegetable broth.
Another tasty garnish would be green onion cuts as well.