Directions
- 1Add one onion to the crockpot.
- 2Add one pound of browned hot Italian sausage to the crockpot.
- 3Add a two-pound bag of frozen hash browns to the crockpot.
- 4Add one packet of ranch seasoning mix.
- 5Add a little bit of salt, pepper, and garlic powder for good measure.
- 6Pour 32 ounces of chicken stock into the crockpot.
- 7Stir the ingredients in the crockpot.
- 8Cover the crockpot and cook on low for 4 hours.
- 9After about three hours, check that the potatoes are fork tender.
- 10Add an eight-ounce block of grated sharp cheddar cheese to the crockpot.
- 11Add one block of cream cheese, placing it right down in the middle.
- 12Cover the crockpot and continue cooking on low until the cream cheese is melted.
- 13Once the cream cheese is melted, mash up the potatoes a little bit to thicken the soup.
- 14Add chopped kale to the soup and stir it in.
- 15Serve and enjoy.
Ingredients
- 1 onion
- 1 pound hot Italian sausage
- 2 pound frozen hash browns
- 1 packet ranch seasoning mix
- salt
- pepper
- garlic powder
- 32 ounces chicken stock
- 8 ounces sharp cheddar cheese, grated
- 1 block cream cheese
- chopped kale
Equipment
crockpotfrying panwooden spoonpotato masher
Tips
- If you don't like hot Italian sausage, just use mild.
- If you can remember to take the cream cheese out of the fridge and let it soften up, great. If not, just throw it in.
- The chopped kale is optional.
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