Ingredients:

  • 32 oz frozen cubed hash browns
  • 32 oz low-sodium chicken bone broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup whole milk
  • 1 tsp smoked paprika
  • 0.5 tsp celery salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Sauté the aromatics. Place your diced yellow onion and minced garlic in a small pan with a pat of butter. Sizzle until the onions are translucent and fragrant.
  2. Combine the base. Add the 32 oz frozen cubed hash browns to your slow cooker. Pour over the 32 oz low sodium chicken bone broth and the sautéed onion mixture.
  3. Season the pot. Sprinkle in the 1 tsp smoked paprika, 0.5 tsp celery salt, and 0.25 tsp black pepper. Stir gently to distribute the spices.
  4. Set the timer. Cover and cook on LOW for 4 hours. The potatoes should be tender enough to smash against the side of the pot.
  5. Prep the dairy. In a medium bowl, whisk together the 8 oz softened cream cheese and 1 cup whole milk until mostly smooth.
  6. Temper and stir. Ladle a small amount of hot soup broth into your cream cheese mixture, whisking constantly. Pour the mixture back into the slow cooker.
  7. Add the cheese. Fold in the 2 cups freshly shredded sharp cheddar cheese. Stir until the cheese is fully melted and the soup is velvety.
  8. Final texture check. If the soup is too thick, add a splash more milk. If you want it heartier, use a potato masher to crush about 20% of the potatoes.
  9. Rest and serve. Let the soup sit for 5 minutes with the lid off to thicken slightly before ladling into bowls.