Saturday, October 9, 2021

HASH BROWN LOADED BAKED POTATO SOUP

1 (32 oz.) bag frozen hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) package cream cheese, softened
1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
3/4 cup crumbled bacon, plus extra for garnish
1/2 teaspoon fresh rosemary, minced
Salt and freshly ground pepper, to taste

Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon and cream cheese in slow cooker.

Season with salt and pepper; use a spoon to break up cream cheese and mix things together.

Place lid on cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.
Note: File Photo

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