Ingredients:

  • 30 oz frozen shredded or cubed hash browns
  • 21.5 oz condensed cream of chicken soup (two 10.75 oz cans)
  • 32 oz chicken broth
  • 1 small white onion, finely diced
  • 8 oz cream cheese, softened and cubed
  • 0.5 cup unsalted butter
  • 1 tsp garlic powder
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp salt

Instructions:

  1. Melt the 0.5 cup butter in a large Dutch oven over medium heat. Add the diced white onion and cook until translucent.
  2. Pour in the 32 oz chicken broth and both 10.75 oz cans of cream of chicken soup. Cook until the mixture begins to steam and release a savory aroma.
  3. Whisk in the 1 tsp garlic powder, 0.5 tsp black pepper, and 0.25 tsp salt.
  4. Carefully stir in the 30 oz of frozen hash browns, ensuring they are fully submerged.
  5. Bring the pot to a gentle boil, then reduce heat to low. Cook for 30 minutes until the potatoes are tender and the broth has thickened.
  6. Ensure your 8 oz cream cheese is fully softened and cut into small cubes.
  7. Stir the cubed cream cheese into the pot.
  8. Continue stirring over low heat for another 5 to 10 minutes until the soup looks silky and the cheese is fully integrated.
  9. Turn off the heat and let the soup sit for 5 minutes.
  10. Ladle into deep bowls and top with your favorite loaded garnishes if desired.