Ingredients
Scale
- 1 bag (32 oz frozen hash brown potatoes (cubed or shredded))
- 1 medium yellow onion (finely diced)
- 2 cans (14.5 oz each chicken broth)
- 1 can (10.5 oz cream of chicken soup)
- 1 package (8 oz cream cheese, softened)
- 2 cups shredded cheddar cheese
- ½ cup heavy cream or milk (optional, for extra creaminess)
- 4 tablespoons butter
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional toppings: bacon bits (green onions, sour cream, additional shredded cheese)
Instructions
- Sauté Onion:
- In a large pot, melt butter over medium heat. Add the diced onion and sauté until softened, about 3–5 minutes.
- Combine Soup Base:
- Add the frozen hash browns, chicken broth, cream of chicken soup, garlic powder, salt, and pepper to the pot. Stir to combine.
- Cook the Soup:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the hash browns are tender.
- Add Cream Cheese and Cheddar:
- Stir in the softened cream cheese until fully melted and incorporated. Then add the shredded cheddar cheese and stir until melted and creamy.
- Optional Step:
- For extra creaminess, stir in the heavy cream or milk. Adjust seasoning if needed.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with your favorite toppings like crispy bacon bits, green onions, or a dollop of sour cream.
Notes
For extra flavor, consider adding garlic or spices like paprika.
Nutrition Information
– Calories: 220
– Protein: 3g
– Fat: 9g
– Carbohydrates: 33g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220