Description

This yummy soup just got easier to make. Instead of starting with whole potatoes that need to be cooked, this recipe uses frozen hash browns. It's just as good and so much quicker for when you are in a hurry!

Ingredients

• 30 oz. bag frozen shredded hash browns
• 10 oz. can condensed cream of chicken soup
• 4 c. chicken broth or stock
• 2 c. cheddar cheese, grated, plus more for serving
• 1/2 c. cream cheese, softened
• 1/2 c. sour cream
• 1 t. onion powder
• nutmeg, to taste
• kosher salt, to taste
• freshly ground black pepper, to taste
• croutons, for garnish
• 1/2 t. dried oregano, optional
• crumbled bacon, for garnish, optional

Steps

1. Combine chicken broth/stock and hash browns in a large pot or Dutch oven over high heat; bring to a boil.
2. Reduce heat to medium; stir in cream of chicken soup, cheddar cheese, onion powder and nutmeg. Season generously with salt and pepper; cook 10-15 minutes.
3. Stir in sour cream and cream cheese; cook until completely incorporated; blend everything together.