Ingredients
Scale
- 4 cups frozen hashbrown potatoes, thawed
- 1 lb russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/2 cup cream cheese, softened
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh chives, chopped for garnish
- 2 tbsp butter for topping
Instructions
- Place hashbrowns, diced potatoes, onion, garlic, chicken broth, paprika, and thyme into the slow cooker. Stir to combine.
- Cover and cook on LOW for 4–5 hours or until potatoes are very tender.
- Stir in heavy cream, cream cheese, and cheddar cheese. Cook on LOW for an additional 15–20 minutes, stirring occasionally until cheese melts and soup thickens slightly.
- Season with salt and pepper. Ladle into bowls, top with butter and chopped chives.
Notes
- For extra richness, top with cooked crumbled bacon or a dollop of sour cream.
- Can be made ahead and reheated—stir in an extra splash of cream or broth if too thick.
- Vegetarian option: Swap chicken broth for vegetable broth and add a splash of half-and-half for creaminess.
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Method: Crockpot
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
