I’ve used this recipe for awhile because it’s easy and doesn’t involve peeling potatoes! There’s something about peeling those babies that I’m not fond of, unless it is absolutely necessary, and for this recipe it’s totally not necessary!
- 2 cans (14 oz each) chicken broth
- 1 block (8 oz.) cream cheese, softened
- 1 can cream of chicken soup
- 1/2 cup onion, diced into small pieces
- 1 bag (30 oz) frozen hash browns (I use cubed ones, because I prefer the texture and chunks of potato)
- 1 TBSP garlic, minced (or more, if you love it like Hubby and I do!)
- 3 TBSP butter
- shredded cheese for topping (optional)
- bacon bits for topping (optional)
- ground black pepper (optional)
- In a large stock pot mix together your chicken broth and hash browns, let cook over medium heat stirring occasionally.
- Melt butter in a small skillet and cook garlic and onions until tender (3-4 minutes, or until onions are translucent).
- Stir onion and garlic mixture into stock pot with your potatoes and broth. Allow to cook until potatoes are tender, about 20 minutes.
- Add cream cheese to soup, mixing well. Allow to cook until your cream cheese is melted and mixed in thoroughly. Season with pepper (if desired, sometimes I add garlic salt, or sage as well). Top with shredded cheese and bacon bits!