Hashbrown Soup
Easy hashbrown soup on the stove in a Dutch Oven or Crockpot too! Cheesy with bacon bits or a great leftover ham soup that's family friendly.
Servings: 6
Equipment
- 1 pot or slow cooker
Ingredients
- 32 oz frozen hashbrowns cubed/diced is better than shredded
- 16 oz chicken broth
- 2 tbsp Ranch dressing mix
- 8 oz cream cheese
- 1 can cream of chicken soup 10 oz
- 1 c cheese shredded cheddar
- 4 oz bacon bits
Instructions
- Set a large pot over low heat on the stove.
- Combine the frozen hashbrowns, chicken broth, ranch seasoning, and cream of chicken soup. Fold all ingredients together to coat. Cut and drop the cream cheese cubes on the top.
- Cover and cook on low for 30 minutes stirring 3 times. Then lift lid and stir in the cooked and diced bacon pieces and cheese. Cook low for another 20 minutes or until warmed, potatoes are as tender as you would like.
- Prior to serving, stir the soup. Garnish with green onion, bacon pieces, and additional cheese as desired
Video
Nutrition
Serving: 2oz | Calories: 486kcal | Carbohydrates: 36g | Protein: 18g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 81mg | Sodium: 1605mg | Potassium: 628mg | Fiber: 2g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 2mg