Ingredients
Scale
- 2 (30 oz) bags frozen shredded hash brown potatoes
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 cups shredded cheddar cheese, divided
- 1 tsp onion soup mix (or 1 tsp dried thyme + 1 tsp garlic powder)
- 1/2 tsp black pepper
- 2 tbsp butter
- Fresh chives, for garnish
- Bacon bits (optional)
Instructions
- Place hash browns, onion, garlic, chicken broth, onion soup mix, and pepper into a 6-qt slow cooker. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Stir in half-and-half, butter, and 1 1/2 cups cheese. Cover and cook on LOW for 30 minutes more, until cheese is melted and soup is heated through.
- Serve topped with remaining 1/2 cup cheese, chives, and bacon bits if desired.
Notes
- For a thicker soup, mash some potatoes with a fork before adding the cream.
- Veggie tip: Stir in 1 cup frozen corn or peas during last 30 minutes for extra color and nutrients.
- Dairy-free option: Use coconut cream and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 412 Kcal
- Sugar: 6g
- Sodium: 724mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 73mg
