Ingredients
Method
- Grease a 6-quart slow cooker. Add the frozen hashbrowns, onion, garlic, broth, thyme, smoked paprika, salt and pepper and stir.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the potatoes are very tender.
- Mash about one third of the potatoes in the pot with a potato masher to thicken the soup.
- Stir in the cream cheese and milk. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the cream cheese melts.
- Switch to warm and stir in the cheddar and half of the bacon until the cheese melts. Taste and adjust the seasoning.
- Serve topped with sour cream, the remaining bacon, extra cheddar and green onions.
Notes
Thicker soup: Stir 2 tablespoons cornstarch into 2 tablespoons cold water and add with the cream cheese.
Storage: Refrigerate within 2 hours and use within 4 days. Reheat on the stove or in the microwave to 165°F (74°C), not in the slow cooker.
Nutrition is an estimate per serving including toppings and will vary with the brands used.
