This creamy, comforting potato soup is the ultimate cozy meal that’s so simple you’ll want to make it all year long.
Prep Time: 5 minutes
Cook Time: 3–5 hours
Servings: 2
Ingredients
- 1 ½ cups Southern-style hashbrowns
- ½ teaspoon each salt, pepper, and seasoned salt
- ⅓ cup French onion dip (your favorite brand)
- ⅓ cup cream of chicken soup
- ½ cup milk or half-and-half (or a combination of both)
- 2 cups chicken broth (or just enough to cover the potatoes)
Instructions
- Spread the hashbrowns evenly in a 2-quart slow cooker.
- Add all remaining ingredients except chicken broth.
- Pour in enough broth to just cover the potatoes.
- Stir gently to combine; add a little more broth if needed to cover everything.
- Cook on High for about 3 hours or Low for about 5 hours, until hot and creamy.
Equipment:
- Stainless Steel Measuring Cups
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Durable, & easy to clean. - Double-Ended Stainless Steel Measuring Spoons
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Fits easily into spice jars & dishwasher safe. - 8-Piece Mixing Bowl Set With Lids
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Handy for prepping, storage & stackable.
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Optional Add-Ins or Toppings
- 3 tablespoons bacon bits (or to taste)
- 2 ounces shredded cheese (or to taste)
- ½ cup broccoli florets (add during the last hour of cooking for a healthy twist)
Serving Suggestions
- Top with bacon bits and shredded cheese.
- Serve with crackers or corn chips for dipping.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through.
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