Description
This is a simple and comforting crockpot potato soup made with hashbrowns.
Ingredients
Scale
- 1 bag (30 oz) frozen hashbrowns
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup onion, diced
- 2 cups cheddar cheese, shredded
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Place frozen hashbrowns in the crockpot.
- Add chicken broth and cream of chicken soup.
- Stir in diced onion.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add cheddar cheese and sour cream.
- Stir until cheese is melted and soup is creamy.
- Add salt and pepper to taste before serving.
Notes
- Top with additional cheese or green onions if desired.
- Can be made ahead and frozen for later use.
- Adjust thickness by adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Crockpot Potato Soup, Hashbrowns Soup, Easy Potato Soup