Here’s a simple and delicious recipe for **Loaded Baked Potato Soup** using your ingredients:### **Loaded Baked Potato Soup** **Prep Time:** 5 mins | **Cook Time:** 20-30 mins | **Servings:** 4-6 #### **Ingredients:** – 1 (1-2 lb) bag frozen hash brown potatoes (shredded or diced) – 1 (10.5 oz) can cream of chicken soup – 1 (8 oz) block cream cheese, softened & cubed – 1 (32 oz) container chicken broth (low-sodium if preferred) – 1 (1 oz) packet ranch seasoning mix – Optional toppings: shredded cheddar, bacon bits, green onions, sour cream #### **Instructions:** 1. **Combine Ingredients:** – In a large pot, add the frozen hash browns, cream of chicken soup, cream cheese, chicken broth, and ranch seasoning. 2. **Cook:** – Bring to a **simmer** over medium heat, stirring occasionally to help melt the cream cheese. – Reduce heat to **low** and cook for **20-30 minutes**, stirring occasionally, until potatoes are tender and soup is creamy. 3. **Blend (Optional):** – For a smoother texture, use an immersion blender to partially blend the soup, leaving some potato chunks. 4. **Serve:** – Ladle into bowls and top with **cheddar cheese, crumbled bacon, green onions, and a dollop of sour cream**. #### **Tips:** – For extra flavor, sauté **½ diced onion & 2 minced garlic cloves** in butter before adding other ingredients. – If the soup is too thick, add a splash of milk or extra broth. – For a **slow cooker version**, cook on **Low 4-6 hours** or **High 2-3 hours**, stirring occasionally. This soup is **rich, creamy, and full of flavor**—just like a loaded baked potato! Enjoy! 😊🍲
Loaded baked potato soup
