Ingredients
1 bag (30-32 oz) frozen hash browns (cubed or shredded, thawed slightly)
1 carton (32 oz) chicken broth (low sodium recommended)
1 can (10.5 oz) cream of chicken soup (or cheddar cheese soup)
1 packet (1 oz) Ranch seasoning mix (dry)
1 block (8 oz) cream cheese, cubed and softened
2 cups shredded Cheddar cheese
1 cup cooked bacon, crumbled
½ teaspoon black pepper
Green onions, chopped (for garnish)
Instructions
1. **Combine Base:** In a 6-quart slow cooker, combine the frozen hash browns, chicken broth, cream of chicken soup, dry Ranch seasoning packet, and black pepper. Stir well to mix.
2. **Cook:** Cover and cook on **LOW for 6–7 hours** or **HIGH for 3–4 hours**, until the potatoes are completely tender.
3. **Add Dairy:** About 30 minutes before serving, open the lid. Stir in the cubed cream cheese and the shredded cheddar cheese.
4. **Melt:** Cover and cook on HIGH for another 15–30 minutes, or until the cheeses are fully melted.
5. **Stir:** Whisk the soup vigorously to incorporate the melted cream cheese and make the soup creamy and smooth. (If you used cubed hash browns, you can mash some of them lightly with a potato masher for a thicker texture).
6. **Serve:** Stir in half of the bacon crumbles. Ladle into bowls and top with the remaining bacon and chopped green onions.
Notes
Potato Choice: Frozen hash browns are the easiest route, but you can substitute 2 lbs of fresh Russet potatoes, peeled and diced into small cubes.
Salt Warning: Ranch seasoning, canned soup, and broth all contain salt. Do not add extra salt until you have tasted the finished dish.
Vegetarian Option: Swap the chicken broth for vegetable broth, use cream of mushroom soup, and skip the bacon (or use soy bacon bits).
Storage: Leftovers thicken in the fridge as the potatoes absorb liquid. Add a splash of milk or broth when reheating.
- Prep Time: 5
- Cook Time: 240
- Category: Soup
- Method: Slow Cooker
- Cuisine: American