I can’t remember if I’ve printed this recipe before, but I figure if I can’t remember, you won’t either. Plus, this is worth a repeat. It’s super easy and beyond delicious. It’s Hash Brown Potato Soup.
With the morning thermometer now dipping down in to the 40’s, this is a perfect time to break out the Crock Pot for some steamy hot, rich and creamy Hash Brown Potato Soup. Here’s how.
Combine a 32-oz. bag of shredded hash browns with 3 cans (about 45 oz.) chicken broth, 1 can cream of chicken soup, ½ C diced onions (or 2 T dried minced onion flakes, one 8-oz. package of cream cheese cut into cubes, a sprinkle of garlic powder and salt and pepper to taste.
Mix well, set the timer for 8 hours on low and it’s ready when you are. For a tasty topping, bacon works quite well.
Soup’s on. Enjoy.
Hash Brown Potato Soup
1 (32-oz) bag frozen shredded hash browns
3 (14.5-oz) cans chicken broth
1 (10.5-oz) can Cream of Chicken Soup½ C diced onions (Or 2 T dried minced onion flakes)
¾ tsp garlic powder or to taste
1 (8-oz) package cream cheese, cubed
Salt and pepper to taste
