Cheesy Hashbrown Soup

8 ingredients
4 steps

Ingredients

  • 30 ounces frozen hash brown potatoes
  • 2 (14 ounce) cans chicken broth
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1/2 cup onion, chopped
  • 1/3 teaspoon ground black pepper
  • 1 (8 ounce) package cream cheese
  • Garnish
  • minced green onion

Directions

  1. 1
    In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
  2. 2
    Cover, and cook on low for 5 hours.
  3. 3
    Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
  4. 4
    Garnish with green onion.

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