Ingredients
Scale
- 1 bag (30–32 oz) frozen shredded hash browns (or frozen cubed potatoes)
- 32 oz (4 cups) chicken broth
- 1 can (10.5 oz) cream of chicken soup (do not add water)
- 1 packet (1 oz) dry Ranch dressing mix
- 1 cup cooked bacon, chopped (plus more for topping)
- 1 block (8 oz) cream cheese, cubed and softened
- 2 cups cheddar cheese, shredded
- Garnish: Green onions, extra bacon, sour cream
Instructions
- In a large slow cooker (6-quart or larger), combine the frozen hash browns, chicken broth, cream of chicken soup, dry Ranch packet, and half of the bacon.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours. The potatoes should be completely tender.
- About 30 minutes before serving, stir in the cubed cream cheese and the shredded cheddar cheese.
- Cover and cook for the final 30 minutes until the cheeses are fully melted and the soup is creamy. Stir well to combine everything (using a whisk helps break down the cream cheese smoothly).
- Ladle into bowls and top generously with the remaining bacon and green onions.
Notes
- Use a whisk to blend the cream cheese smoothly.
- Adjust cooking time based on your slow cooker’s settings.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg