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–+ servings

Loaded Potato Soup with Frozen Hashbrowns

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1 bag (32 oz) frozen diced Southern-style hashbrown potatoes
  • 4 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz full-fat cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 1 tsp seasoned salt or ranch seasoning
  • 1/2 tsp freshly cracked black pepper
  • 1/3 cup sliced green onions, for garnish

Method
 

  1. In a large Dutch oven or slow cooker, combine the frozen diced hashbrowns, chicken broth, diced onion, minced garlic, seasoned salt, black pepper, and half of the crumbled bacon.
  2. Stovetop: Bring to a boil, cover, and simmer on medium-low for 20 minutes until potatoes are tender. (Crockpot: Cook on LOW for 4-5 hours or HIGH for 2.5-3 hours.)
  3. Reduce heat to low and stir in the softened cream cheese cubes and 1.5 cups of shredded cheddar cheese until completely melted and velvety.
  4. Lightly mash a few potatoes against the side of the pot to naturally thicken the soup.
  5. Serve hot topped with the remaining crispy bacon, cheddar cheese, sour cream, and sliced green onions.

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