Ingredients:

  • 1 bag (32 oz) frozen shredded hash browns
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 can (10.5 oz) condensed cream of chicken soup

Instructions:

  1. Combine the frozen hash browns and the chicken broth in a large pot. Bring the mixture to a boil over medium-high heat, then reduce to a simmer for 10–15 minutes until the potatoes are tender and the liquid has slightly reduced.
  2. Stir in the condensed cream of chicken soup. Whisk gently until fully integrated and the liquid is opaque and thickened. Simmer on low for an additional 5 minutes.
  3. Lower the heat to medium-low and stir in the heavy cream. Stir constantly for 2–3 minutes until the soup is heated through and glossy. Remove from heat immediately.