Ingredients
Scale
- 1 bunch green onions, divided
- 32 oz. bag diced hash brown potatoes, frozen
- 10.5 oz. can cream of chicken soup
- 1 ½ tsp. garlic powder
- Salt and pepper to taste
- 32 oz. box chicken stock
- 8 oz. package cream cheese, cubed
- shredded cheddar cheese, optional garnish
- cooked bacon pieces, optional garnish
Instructions
- In a slow cooker, combine frozen potatoes, half of the chopped green onions, garlic powder, salt, and pepper.
- Add the cream of chicken soup and mix thoroughly.
- Pour in the chicken stock, cover, and cook on Low for 6 hours or High for 3-4 hours until the potatoes are tender.
- Around 10-15 minutes before finishing, add the cubed cream cheese, stirring to help it melt.
- Using a potato masher, mash some of the potatoes and stir well to combine the melted cream cheese.
- Serve hot and garnish with reserved green onion tops, cheddar cheese, and bacon pieces, if desired.
Notes
For a richer flavor, use homemade chicken stock instead of boxed.
Leftover soup can be stored in the refrigerator for up to 3 days.
Feel free to add vegetables like carrots or celery for extra nourishment.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg