Potato Soup
1 30-ounce bag frozen hash-brown potatoes (I use the squared, southern style) 2 14-ounce cans chicken broth 1 10.75-ounce can cream of chicken soup 1/2 cup chopped onion 1/3 teaspoon ground black pepper 1 8-ounce package cream cheese (softened) Garnish: minced green onion (I add cheese here as well, and I would add bacon if I had it)
1 30-ounce bag frozen hash-brown potatoes (I use the squared, southern style) 2 14-ounce cans chicken broth 1 10.75-ounce can cream of chicken soup 1/2 cup chopped onion 1/3 teaspoon ground black pepper 1 8-ounce package cream cheese (softened) Garnish: minced green onion (I add cheese here as well, and I would add bacon if I had it)
- Carbohydrate 24.0090877390193 g
- Cholesterol 33.8511024265937 mg
- Fat 13.0213797755674 g
- Fiber 1.6627666089823 g
- Protein 5.43303048596299 g
- Saturated Fat 6.2601640035542 g
- Serving Size 1 1 Serving (282g)
- Sodium 820.807094943797 mg
- Sugar 22.346321130037 g
- Trans Fat 2.2001948688167 g
- Calories 230 calories
Step-by-step
- Use a slow cooker, combine potatoes, broth, soup, onion, and pepper.
- Cover, and cook on low for 5 hours.
- Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
- Garnish with green onion/cheese if desired.
Stirring the softened cream cheese into the hot base during the final thirty minutes prevents the dairy proteins from breaking down under prolonged heat. Slow cookers maintain a steady simmering environment that breaks down frozen cubed potatoes without requiring manual intervention, though the starch release must be monitored to avoid a gluey consistency. Thaw the potatoes slightly if uniform piece integrity matters to the final bowl.
Managing Dairy and Starch
Process control dictates whether this soup remains velvety or turns pasty. Cream cheese introduces stabilizing gums and milk solids that curdle if subjected to the full five-hour thermal cycle. Soften the block to room temperature before adding it late in the process. Whisk vigorously during the final thirty-minute window to fully emulsify the fats into the broth.
- Keep the slow cooker covered for the initial five hours to maintain uniform moisture levels.
- Cube or shred the cream cheese into smaller portions to accelerate melting.
- Stir periodically during the dairy integration phase to prevent scorching at the edges.
