Ingredients:

  • 32 oz low sodium chicken broth
  • 30 oz frozen diced hash brown potatoes
  • 1 medium yellow onion, finely diced
  • 4 tbsp salted butter
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy whipping cream
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup cooked bacon, crumbled
  • 1 tsp black pepper
  • 0.5 tsp garlic powder

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced yellow onion and sauté for 5 minutes until soft and translucent.
  2. Add the frozen diced hash browns and chicken broth to the pot. Increase heat to medium-high and bring to a gentle boil. Simmer for 20 minutes until potatoes are tender. For a smoother texture, use a potato masher to partially crush about 1/3 of the potatoes.
  3. Reduce heat to low. Whisk in the condensed cream of chicken soup and cubed cream cheese. Stir continuously until the cheese has completely melted and the base is smooth.
  4. Stir in the heavy whipping cream, black pepper, and garlic powder. Simmer on low for an additional 5 minutes to thicken. Do not allow the soup to reach a rolling boil once the dairy is added.
  5. Serve hot, topped with crumbled bacon and optional cheddar cheese or green onions.