Step-by-Step Instructions
Prep the Potatoes: Peel and dice your potatoes into small cubes. Place them directly into the slow cooker.
Combine: Add the broth and the condensed cream of chicken soup to the pot. Stir slightly to distribute the condensed soup.
Slow Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the potatoes are fork-tender.
The Cheesy Finish: About 30 minutes before serving, stir in the shredded cheddar cheese. Allow it to melt into the soup, creating a swirled effect.
Optional Mash: For a thicker consistency, use a potato masher to lightly crush some of the potatoes directly in the slow cooker.
FAQ & Tips
Can I use frozen hash browns? Yes, frozen cubed hash browns are a great time-saving swap for fresh potatoes.
How do I make it even creamier? Stir in a splash of heavy cream or half-and-half along with the cheese at the end.
Storage: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little milk if it has thickened too much.
How to Serve
Serve this soup in deep bowls with a side of toasted Zero Carb Fluffy Bread for dipping. For added texture, top each bowl with a few Cottage Cheese Chips for a salty, protein-packed crunch.
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