Ingredients:

  • 30 oz frozen cubed hash browns
  • 32 oz low sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 1 cup heavy cream
  • 8 oz full-fat sour cream
  • 4 oz cream cheese, softened and cubed

Instructions:

  1. Add the 30 oz frozen cubed hash browns, diced onion, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp smoked paprika to the 6 quart slow cooker. Note: Mixing the spices with the frozen potatoes first ensures even distribution.
  2. Pour the 32 oz chicken broth over the ingredients until just submerged. Note: Don't overfill; the potatoes will release some moisture as they cook.
  3. Cover and cook on Low for 6 hours (or High for 4 hours) until the potatoes are tender and easily pierced with a fork.
  4. Using an immersion blender, give the soup 3 to 4 quick pulses. Look for the liquid to turn opaque and thick while still seeing plenty of potato chunks.
  5. In a separate bowl, whisk together the 4 oz softened cream cheese and 8 oz sour cream. The mixture should look smooth and glossy before adding.
  6. Stir the cream cheese mixture into the slow cooker along with the 1 cup heavy cream. Note: Whisking separately prevents the cream cheese from staying in clumps.
  7. Cover and cook for an additional 20–30 minutes until the soup looks silky and the flavors are fully melded.
  8. While the soup finishes, cook the 6 slices of bacon in a skillet until they are shatteringly crispy.
  9. Crumble the bacon and slice the chives into thin rings.
  10. Serve the hot soup, topped with the 1 cup shredded cheddar, bacon crumbles, and fresh chives.