Description
Who knew that a simple bag of frozen hashbrowns could be the secret ingredient to a creamy, comforting bowl of potato soup? This recipe not only simplifies the soup-making process but also delivers on flavor, making it an instant hit for family meals. My recent experiment with this dish turned out to be a delightful surprise, especially for my husband, who couldn’t get enough of it. Here’s how to recreate this heartwarming soup with minimal effort and maximum taste.
Ingredients
- 1 bag of shredded hashbrowns (Note: I used shredded hashbrowns, but next time I’ll try cubed hashbrowns for a different texture. Both work wonderfully!)
- 1 block of cream cheese
- 1 can of cream of chicken soup
- 4 cups of chicken stock
- Seasonings: 1 packet of onion soup mix, minced garlic (to taste), a sprinkle of mustard powder, celery salt, and pepper
- For garnish: Cooked bacon and shredded cheddar cheese (Don’t forget to add a spoonful of the bacon drippings to the soup for an extra flavor boost!)
Instructions
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Prepare the Crockpot: Start by adding the shredded hashbrowns, cream cheese, cream of chicken soup, and chicken stock into your crockpot. The beauty of this recipe lies in its simplicity—no pre-cooking required.
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Season: Add the packet of onion soup mix, minced garlic, mustard powder, celery salt, and pepper to the pot. These seasonings meld together to create a rich, layered flavor profile that complements the creamy texture of the soup.
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Cook: Set your crockpot to cook on high for 6 hours. This slow cooking process allows the flavors to fully develop and the hashbrowns to soften, thickening the soup to the perfect consistency.
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Garnish Prep: While your soup is nearing its final cooking stage, cook some bacon until crispy. Once cooked, crumble or chop the bacon into small pieces. Be sure to save a spoonful of the bacon drippings—this secret ingredient adds a depth of flavor to the soup that’s simply irresistible.
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Final Touches: Just before serving, stir in the bacon drippings and add a generous handful of shredded cheddar cheese to the soup. The cheese will melt into the soup, creating a beautifully creamy texture.
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Serve: Ladle the soup into bowls and garnish with the crispy bacon bits and extra cheddar cheese if desired. The result is a comforting, creamy bowl of potato soup that’s packed with flavor and sure to satisfy.
Notes
This recipe is a testament to the power of simple ingredients coming together to create something incredibly satisfying. Using frozen hashbrowns not only cuts down on prep time but also adds a comforting potato base that absorbs all the flavors of the soup. Whether you opt for shredded or cubed hashbrowns, the result is a delicious, hearty soup that’s perfect for any day of the week. Enjoy the warmth and love in every spoonful!