Ingredients:

  • 30 oz frozen cubed hash browns
  • 32 oz low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp Kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 8 strips thick-cut bacon, cooked and crumbled
  • 1/4 cup fresh chives, thinly sliced

Instructions:

  1. Place the frozen cubed hash browns into the bottom of the slow cooker. Add the finely diced yellow onion and the 3 minced garlic cloves on top of the potatoes.
  2. Sprinkle the 1 tsp Kosher salt and 1/2 tsp freshly cracked black pepper over the vegetables. Pour the 32 oz low sodium chicken broth over the ingredients, ensuring the potatoes are mostly submerged.
  3. Cover the pot and cook on LOW for 4 hours or on HIGH for 2 hours. The potatoes should be tender enough to smash easily with a fork.
  4. Once the potatoes are soft, use a potato masher to crush about 1/3 of the potatoes directly in the pot. Note: This releases more starch to thicken the soup naturally without flour.
  5. Add the 8 oz of cubed, softened cream cheese to the pot. Stir gently until the cream cheese has completely melted into the broth.
  6. Pour in the 1 cup of heavy cream. Stir well to combine, watching as the soup turns from a clear broth to a rich, opaque cream.
  7. Add 1 cup of the shredded sharp cheddar cheese. Stir until the cheese is fully incorporated and the soup looks uniform and glossy.
  8. Ladle the hot soup into bowls. Top each serving with the remaining 1/2 cup of shredded cheese, the crumbled bacon strips, and a generous sprinkle of fresh chives.