Ingredients:

  • 32 oz low-sodium chicken bone broth
  • 30 oz frozen cubed hash browns
  • 1 medium white onion, finely diced (150g)
  • 1 tsp garlic powder
  • 1/2 tsp celery seed
  • 1/2 tsp freshly cracked black pepper
  • 8 oz Neufchâtel cheese, softened
  • 1.5 cups 2% milk
  • 1/2 cup light sour cream
  • 4 slices center-cut bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Sauté the diced onions in a skillet over medium heat for 5-7 minutes until translucent and aromatic. Transfer to the slow cooker.
  2. Add the frozen hash browns, chicken bone broth, garlic powder, celery seed, and black pepper to the slow cooker.
  3. Cover and cook on low for 6 hours (or high for 3-4 hours) until potatoes are tender.
  4. In a separate bowl, temper the softened Neufchâtel cheese by whisking in a ladle of the hot broth until smooth, then stir back into the slow cooker along with the milk and light sour cream.
  5. Optional: Use an immersion blender to reach desired consistency, leaving some potato chunks for texture.
  6. Garnish each serving with crumbled center-cut bacon, shredded sharp cheddar, and fresh chives.