Ingredients:

  • 30 oz frozen diced hash brown potatoes
  • 32 oz low-sodium chicken broth
  • 10.75 oz condensed cream of chicken soup
  • 0.5 cup yellow onion, finely diced
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp kosher salt
  • 8 oz cream cheese, softened and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 0.25 cup fresh chives, sliced

Instructions:

  1. Place the 30 oz of frozen diced hash browns into your 6 quart slow cooker. Note: No need to grease the pot; the broth prevents sticking.
  2. Pour in the 32 oz of low sodium chicken broth.
  3. Add the 10.75 oz can of condensed cream of chicken soup.
  4. Stir in the 0.5 cup of finely diced yellow onion and 0.5 tsp of black pepper. Mix until the condensed soup is no longer in clumps.
  5. Set the slow cooker to Low and cover. Cook for 6 hours until the potatoes are tender and yield easily to a fork.
  6. Thirty minutes before the time is up, remove the lid and add the 8 oz of softened, cubed cream cheese.
  7. Whisk the cream cheese into the hot liquid. Stir vigorously until the white flecks disappear and the soup becomes a uniform, pale gold.
  8. Check the seasoning and add the 0.25 tsp of kosher salt if needed. Note: Taste it first, as some broths are saltier than others.
  9. Ladle the hot soup into bowls.
  10. Top with 1 cup of shredded cheddar, 6 slices of crumbled bacon, and 0.25 cup of fresh chives. Serve immediately while the cheese is still melting.