Description
A rich, creamy soup with the classic flavors of bacon, cheddar, and sour cream, perfect for a comforting meal on a cold evening.
Ingredients
Scale
- 30 oz Ore-Ida Diced Hash Brown Potatoes
- 4 cups Swanson 100% Natural Chicken Broth
- 1 can (10.5 oz) Campbell's Cream of Chicken Soup
- 8 oz Philadelphia Original Cream Cheese (softened)
- 1 cup Daisy Sour Cream Pure & Natural
- 2 cups Kraft Sharp Cheddar Shredded Cheese
- 1 cup Oscar Mayer Real Bacon Pieces
- 1 teaspoon Lawry's Seasoned Salt
- ½ teaspoon McCormick Black Pepper
- 1 teaspoon McCormick Garlic Powder
- 1 sleeve Ritz the Original Crackers (crushed)
- 2 tablespoons Butter Unsalted
Instructions
- Combine potatoes, broth, cream of chicken soup, salt, pepper, and garlic powder in the slow cooker.
- Cook on Low for 6-7 hours or High for 3-4 hours until potatoes are tender.
- Stir in softened cream cheese, 1 cup bacon, and 1 cup cheddar until melted.
- Temper sour cream with hot soup, then stir into the pot along with remaining bacon and butter.
- Serve topped with crushed Ritz crackers and remaining cheese.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: soup, main course
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of broth. Do not freeze due to dairy separation risks.