It’s been a slow and chilly start to spring here in Iowa. About this time of year I usually put away my crockpot in exchange to moving outside to the grill. With these cooler wet days, a warm bowl of soup is still sounding delicious. Especially for my husband whom is outside working cattle in the rain. Poor guy. So, I guess the crock pot has gained a few more weeks in my kitchen.
This soup is a simple slow cooker potato soup loaded with cheddar, bacon and ranch. The frozen hash browns make it extra easy to throw together. Which is pretty much all you do, throw it together. Mix some of the ingredients together, come back several hours later and stir in a few more and the result is a warm, creamy and full of flavor soup! Perfect combo to warm up with while we wait on spring weather to arrive!
- 1 (32 oz) bag frozen shredded hash browns
- 1 (10.75oz) can cream of chicken soup
- 3 (14.5oz) cans chicken broth (I prefer low sodium)
- 1 (1oz) package Hidden Valley Ranch Seasoning mix
- 1 lb bacon, cooked and chopped
- 2 cups cheddar cheese, shredded
- 1 (8oz) package cream cheese
- Combine hash browns, cream of chicken soup, chicken broth, ranch dressing and bacon into a slow cooker and cover and cook on low for 8 hours
- -30 minutes before serving stir in cream cheese and chedar cheese until melted and mixed well.
