10/17/2026
Creamy Cheddar Hashbrown Potato Soup 🧀🥔
Prep Time: 10 minutes
Cook Time: 4–6 hours
Servings: 6–8
Ingredients
1 (30 oz) bag frozen shredded hash browns
1 (10.5 oz) can cream of chicken soup
3 cups chicken broth
1 (8 oz) block cream cheese, cubed
2 cups shredded sharp cheddar cheese
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
Salt to taste
Chopped green onions for garnish (optional)
Instructions
1. Prepare the slow cooker: Lightly grease the inside of a 6-quart slow cooker with cooking spray.
2. Add the potatoes: Pour the frozen shredded hash browns into the slow cooker. Add the diced onion and minced garlic.
3. Add the liquids: Pour in the chicken broth and cream of chicken soup. Stir until everything is evenly combined.
4. Season the soup: Add garlic powder, onion powder, black pepper, and butter. Stir gently.
5. Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the potatoes are completely tender.
6. Make it creamy: Add the cubed cream cheese and shredded cheddar. Stir well, cover, and cook for another 20–30 minutes on LOW until the cheeses are fully melted.
7. Adjust consistency: Stir until smooth and creamy. If the soup is too thick, add a splash of chicken broth or milk until it reaches your desired consistency.
8. Serve: Ladle the hot soup into bowls and top with extra shredded cheddar, chopped green onions, and freshly cracked black pepper.
