Ingredients:

  • 30 oz frozen diced hash brown potatoes
  • 32 oz low-sodium chicken broth
  • 10.75 oz condensed cream of chicken soup
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 0.5 tsp black pepper
  • 8 oz full-fat cream cheese, softened
  • 6 slices thick-cut bacon, cooked and crumbled (approx. 150g raw)
  • 1 cup sharp cheddar cheese, shredded (approx. 115g)
  • 0.25 cup fresh chives, sliced (approx. 15g)

Instructions:

  1. Place the 30 oz frozen diced hash browns into the slow cooker liner.
  2. Add the 150g diced yellow onion and 0.5 tsp black pepper over the potatoes.
  3. Empty the 10.75 oz can of cream of chicken soup and 32 oz chicken broth over the top.
  4. Gently mix everything to ensure the condensed soup isn't sitting in one big clump.
  5. Cover and cook on LOW for 6 hours until the potatoes are tender and the broth is bubbling.
  6. While the soup cooks, fry the 6 slices of bacon in a skillet until mahogany brown and crispy. Crumble and set aside.
  7. Scoop 1 cup of the hot soup liquid into a bowl with the 8 oz softened cream cheese. Whisk until smooth and lump free.
  8. Pour the cream cheese mixture back into the crockpot and stir well.
  9. Cook for an additional 30 minutes on low until the soup is thick and glossy.
  10. Ladle into bowls and top with 115g shredded cheddar, the bacon crumbles, and fresh chives.