I absolutely love this Hash Brown Potato Soup Recipe because it combines the ultimate comfort food flavors in one creamy, cheesy bowl. Whenever I’m craving something hearty yet simple to make, this soup really hits the spot. It’s that kind of dish you’ll find perfect for chilly evenings, a casual weeknight dinner, or even when you want to impress without stressing in the kitchen.
When I first tried this recipe, I was surprised at how a handful of straightforward ingredients could transform into such a cozy meal. You’ll find that the hash browns give it a rustic appeal while the cheddar and sour cream bring that luscious creaminess we all dream of. Plus, it’s quick enough to whip up after a busy day but satisfying enough to make you feel like you’re indulging in something special.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples and frozen hash browns for an easy prep that you’ll appreciate on busy days.
- Comforting and Creamy: The combo of cheddar cheese and sour cream creates a rich, velvety texture that warms your soul.
- Customizable Toppings: Add bacon bits, green onions, or extra cheese to suit your taste buds perfectly.
- Quick Cooking Time: Ready in just about 30 minutes, so you can enjoy a homemade meal without the wait.
Ingredients You’ll Need
All the ingredients for this Hash Brown Potato Soup Recipe come together to create layers of flavor and texture. I recommend using freshly shredded cheese over pre-shredded for the best melt and taste—trust me, it’s worth the extra minute.
- Frozen hash brown potato cubes: Convenient and perfectly cut potatoes that cook evenly in the soup.
- Reduced-sodium chicken broth: Adds depth without overpowering the creamy base.
- Cream of chicken soup: Acts as a rich base for creaminess and flavor.
- Yellow onion: Finely diced to bring subtle sweetness and aromatics.
- Salted butter: For richness and that classic comfort food flavor.
- Shredded medium cheddar cheese: Freshly shredded cheese melts better and gives that luscious cheesy note.
- Sour cream: Adds tang and smooth texture, balancing the richness perfectly.
- Kosher salt: To enhance all the flavors without overwhelming.
- Ground black pepper: For a little bit of warmth and spice.
- Potato soup toppings: Think shredded cheese, green onions, bacon bits, and extra sour cream for personalized finishing touches.
Variations
I love how flexible this Hash Brown Potato Soup Recipe is, so I often tweak it depending on what I have on hand or the mood I’m in. Feel free to get creative—you’ll enjoy making it your own dish.
- Vegetarian Version: Swap the chicken broth for vegetable broth and use a cream of mushroom soup for a different twist that still tastes amazing.
- Extra Veggies: I sometimes pop in some diced carrots or celery while cooking the onions for an extra nutrient boost and crunch.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes when seasoning for some heat that wakes up the flavors.
- Dairy-Free Option: Use a dairy-free sour cream alternative and vegan cheese to accommodate dietary needs while still keeping the creamy vibes.
How to Make Hash Brown Potato Soup Recipe
Step 1: Combine and Simmer the Base
Start by adding the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and butter to a large pot over medium heat. I like to keep stirring as the butter melts so nothing sticks to the bottom—this keeps the flavors from burning and helps everything mix smoothly. After the butter is melted, let it simmer gently. Covering the pot with a lid speeds things up, and it usually takes around 20 minutes until the potatoes are fork-tender.
Step 2: Stir in Cheese and Cream
Once the potatoes are nice and soft, reduce the heat to low and stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Keep stirring until the cheese melts completely and the soup has that creamy, velvety texture you’re looking for. This is the moment when everything comes together, and the aroma in your kitchen is just irresistible!
Step 3: Serve with Your Favorite Toppings
Dish out the soup hot, and top with shredded cheese, crispy bacon bits, sliced green onions, and an extra dollop of sour cream if you like. These toppings add layers of flavor and a bit of fun texture—one of my favorite parts of this recipe.
Pro Tips for Making Hash Brown Potato Soup Recipe
- Use Freshly Shredded Cheese: It melts better and creates a smoother texture compared to pre-shredded bags filled with anti-caking agents.
- Watch Your Heat Level: Keeping the soup on medium to low heat prevents the bottom from scorching and helps the soup thicken evenly.
- Stir Frequently: Especially during the simmer, frequent stirring avoids sticking and helps those onions cook down nicely.
- Don’t Rush Softening the Potatoes: Be patient until the hash browns are truly tender—they’ll give the soup its perfect texture.
How to Serve Hash Brown Potato Soup Recipe
Garnishes
My go-to garnishes are crispy bacon bits, shredded cheddar cheese, sliced green onions, and a generous dollop of sour cream. They add a lovely contrast in texture and flavor and keep the soup from feeling one-note. Plus, they make your bowl look so inviting!
Side Dishes
I like to pair this soup with a crisp green salad or a warm crusty bread to soak up every last bit. But honestly, it’s so hearty on its own that you might find yourself skipping the sides altogether.
Creative Ways to Present
One time, I served this soup in mini bread bowls for a cozy party appetizer—it was a hit! You can also swirl in some pesto or sprinkle with smoked paprika for a fun flavor twist that wows guests without any extra hassle.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Hash Brown Potato Soup Recipe in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making the next-day meal just as delicious, if not better!
Freezing
I’ve frozen this soup a couple of times with success—just make sure to cool it completely before transferring to freezer-safe containers. When ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, I recommend warming the soup in a pot over low heat with a splash of broth or water to loosen it up. Stir occasionally until heated through, making sure it doesn’t scorch at the bottom. You can also microwave it but watch the time to avoid drying it out.
FAQs
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Can I use fresh potatoes instead of frozen hash browns?
Absolutely! You can dice fresh potatoes into small cubes and cook them until tender in the soup. Keep in mind, fresh potatoes might need a bit longer cooking time and may release more starch, slightly changing the texture.
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Is this soup gluten-free?
It can be made gluten-free if you use gluten-free cream of chicken soup or replace it with homemade roux and broth-based thickening. Always check labels carefully to ensure all ingredients meet gluten-free requirements.
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Can I make this soup vegetarian?
Yes! Substitute the chicken broth for vegetable broth and use a cream of mushroom soup or a dairy-based thickener to keep it creamy. This makes it a delicious vegetarian-friendly option.
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How do I keep the soup from being too thick or too thin?
If your soup gets too thick, stir in a bit more chicken broth or water to reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered a bit longer to reduce and thicken naturally.
Final Thoughts
This Hash Brown Potato Soup Recipe is truly one of those dishes that feels like a warm hug after a long day. I love sharing it because it’s so approachable, hearty, and downright satisfying without needing a chef’s skillset. Once you try it, I bet you’ll find yourself coming back for seconds—and maybe even doubling the batch next time. You deserve that kind of comfort food, and this recipe delivers every single time.
Print
Hash Brown Potato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Hash Brown Potato Soup made with frozen hash browns, chicken broth, and cheddar cheese. This easy-to-make soup is perfect for chilly days and can be customized with your favorite toppings like bacon bits, green onions, and sour cream.
Ingredients
Soup Base
- 1 bag (32 oz) frozen hash brown potato cubes
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small yellow onion, finely diced
- 6 tablespoons salted butter
Cheese and Cream
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
Seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Potato Soup Toppings
- Shredded cheese
- Green onions
- Bacon bits
- Sour cream
Instructions
- Combine Ingredients: In a large pot over medium heat, add the frozen hash brown potatoes, reduced-sodium chicken broth, cream of chicken soup, diced onion, and salted butter. This starts the base of the soup cooking gently.
- Cook Soup: Once the butter has melted, allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierced with a fork. Stir the soup frequently throughout cooking to prevent burning or sticking. Cover the pot with a lid to speed up cooking if desired and reduce heat if necessary.
- Add Cheese and Cream: Stir in the shredded medium cheddar cheese, sour cream, kosher salt, and ground black pepper until everything is well combined and the cheese has melted smoothly into the soup.
- Serve: Serve the soup immediately with your favorite potato soup toppings such as extra shredded cheese, green onions, bacon bits, and a dollop of sour cream.
Notes
- Soup Pot: A larger soup pot or Dutch oven works best; the author recommends the Caraway brand Dutch oven for excellent results but any similar pot will do.
- Cheese: It’s best to grate your own cheese from a block using a box cheese grater for better flavor and texture. Medium cheddar is used here but mild, sharp, or white cheddar can be substituted according to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
