Servings: 6
- 1 (28 ounce) package frozen hash brown potatoes, thawed
- 2 cups diced cooked ham [reduce by half or use lower sodium]
- 1 cup diced onion
- 2 stalks celery, chopped
- 4 cups chicken broth [no salt added or unsalted]
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 (8 ounce) package cream cheese, softened [use Neufchatel cheese]
- 1 (8 ounce) package shredded Cheddar cheese [can use lowfat or lower sodium swiss cheese]
- 2 tablespoons chopped green onions, or to taste
- Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker.
- Stir well to combine.
- Place the lid on the slow cooker.
- Cook on Low heat until celery is soft, 4 to 5 hours.
- Mix in cream cheese and Cheddar cheese.
- Stir until cheese is melted.
- Cover and cook on Low for an additional 30 minutes, stirring occasionally.
- Serve topped with chopped green onions as a garnish.
Per serving: 518 calories; total fat 42g ; saturated fat 22g ; cholesterol 110mg ; sodium 1846mg ; total carbohydrate 28g
Adjustments are in [brackets]