Easy Slow Cooker Potato Soup
This is so easy and so good, frozen hash browns, chicken broth, Ranch seasoning, Cream of Chicken soup, cream cheese and grated cheddar, cooked low and slow for 8 hours. It's very kid friendly and comes together in minutes
Equipment
- 6 quart slow cooker
Ingredients
- 1 bag 30 oz., frozen shredded hash brown potatoes
- 5 cups chicken broth
- 2 Tbsp Ranch seasoning
- 1 can 10 oz., Cream of Chicken Soup
- 8 oz cream cheese
- 2 1/2 cups shredded sharp cheddar cheese
Instructions
- Put broth and frozen potatoes in slow cooker
- Add Ranch seasoning and Cream of Chicken Soup
- Cover and set to low heat
- 1 hour before serving, stir soup, and cut the cream cheese into cubes and add it to soup
- Add 2 cups of grated cheddar, reserving the rest for garnish
- Continue to cook for another hour, then stir again. If you want a smoother soup, use an immersion blender or whisk until desired consistency is obtained
- Ladle soup into bowls and garnish with reserved grated cheese*
- Serve soup with a tasty roll, biscuit or garlic bread
Notes
*you can also garnish soup with bacon pieces, chopped green onions, or a combination