Ingredients
Scale
- 4 cups frozen hashbrowns
- 4 cups diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- In a slow cooker, combine hashbrowns, diced potatoes, onion, garlic, broth, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Stir in cream or milk and butter, then cook for an additional 30 minutes to warm through.
- Serve topped with crispy hashbrowns and garnished with herbs.
Notes
- You can add cooked bacon or shredded cheese for extra flavor.
- This soup freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg