Crockpot Potato Soup with Frozen Hash Browns
Crockpot Potato Soup with Frozen Hash Browns makes potato soup simple to make using frozen hash browns. No peeling or chopping is needed!
- 32 oz frozen cubed potaoes
- 10.5 oz cream of chicken soup gluten-free
- 16 oz chicken stock
- 1 ranch packet
- 8 oz cream cheese diced to melt faster
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheese
- 2 green onions chopped
In a slow cooker add frozen potatoes, cream of chicken soup, chicken brown, and ranch packet.
Cover and cook for 4-6 hours.
Optional- Remove lid and mash potatoes for a creamy texture.
Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
Once the cream cheese is melted top the soup with bacon, shredded cheese, and green onions.
Serve and enjoy!
Calories: 401kcal | Carbohydrates: 36g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 819mg | Potassium: 579mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 2mg