Ingredients:

  • 32 oz frozen shredded hash browns
  • 1 cup diced yellow onion
  • 3 cloves minced garlic
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz low-fat cream cheese, softened and cubed
  • 1 cup evaporated fat-free milk
  • 1 cup shredded sharp cheddar cheese
  • 8 oz smoked turkey, diced small
  • 2 tbsp fresh chives, chopped

Instructions:

  1. Place the frozen hash browns, diced onion, minced garlic, vegetable broth, thyme, salt, and pepper into the slow cooker.
  2. Stir the ingredients gently to combine.
  3. Cover and cook on Low for 5-6 hours or High for 3 hours, until the onions are translucent and the potatoes are tender enough to crush against the side of the pot.
  4. Turn the slow cooker to the Warm setting.
  5. Pulse the soup 3-4 times with an immersion blender, or use a potato masher to crush approximately one-third of the potatoes.
  6. Stir in the cubed cream cheese and evaporated milk, continuing to stir until the mixture is smooth and ivory in color.
  7. Fold in the shredded cheddar cheese and the diced smoked turkey, stirring until the cheese is fully melted and the soup is thick and velvety.
  8. Garnish with fresh chives before serving.