Ingredients
Scale
- 1 bag frozen hashbrowns (about 20 oz)
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped green onions and extra cheese for garnish
Instructions
- Place the frozen hashbrowns, broth, onion, garlic, thyme, salt, and pepper into the crockpot.
- Cook on low for 6-8 hours until potatoes are tender.
- Stir in sour cream and cheddar cheese until melted and creamy.
- Serve hot, garnished with green onions and additional cheese if desired.
Notes
- You can substitute sour cream with Greek yogurt for a healthier version.
- For a thicker soup, blend a portion before adding sour cream.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg