Table of Contents
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Ingredients
- 1 30 oz bag frozen hash-brown potatoes (cubed)
- 2 14 oz cans chicken broth
- 1 10.75 oz can cream of chicken soup
- 1/2 c chopped yellow onions
- 1/4 tsp ground black pepper (more to taste)
- 1 8 oz package cream cheese (softened)
- Optional Toppings: cheese bacon, sliced green onions
Instructions
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Combine Ingredients: Place the potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper. Into a slow cooker.
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Cook: Cover. And set the slow cooker to low. Let it cook for 5-6 hours. Or until the potatoes start to fall apart.
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Add Cream Cheese: Thirty minutes before the cooking time ends. Add the softened cream cheese. To the slow cooker. Stir occasionally. Until the cream cheese is completely melted. And mixed into the soup.
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Serve: Ladle the soup into bowls. And add optional toppings like cheese, bacon, or sliced green onions if desired.
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Enjoy your delicious. And creamy homemade soup!
Notes
To adapt this Rich and Creamy Potato Soup recipe for a gluten-free diet. You can easily make a few tweaks. First, ensure that the chicken broth. And cream of chicken soup you use. Are labeled gluten-free. As these products often contain gluten. Additionally, instead of traditional cream of chicken soup. Consider using a gluten-free thickening agent. Like cornstarch. Or a gluten-free flour blend. Mixed with a bit of milk or cream. This will help you achieve. The creamy consistency. Without compromising on taste. Or texture.