I absolutely love this Hash Brown Potato Soup Recipe because it’s the ultimate comfort food that’s quick and easy to throw together on a chilly day. The creamy, cheesy goodness with tender hash brown cubes just hits the spot every single time, whether you’re making it for a cozy family dinner or a casual get-together with friends. Plus, it freezes well and reheats beautifully, so you can enjoy those warm, homey flavors anytime you want.
When I first tried this recipe, I was blown away by how simple ingredients like frozen hash browns and cream of chicken soup could create something so rich and satisfying. You’ll find that it’s perfect for busy weeknights when you want something hearty but don’t want to spend hours in the kitchen. Trust me, once you make this Hash Brown Potato Soup Recipe, it’ll become one of your go-to soups for the season.
Why You’ll Love This Recipe
- Super Simple Ingredients: Using frozen hash browns makes this soup effortless without sacrificing fresh flavor.
- Comfort in a Bowl: Creamy, cheesy, and filling — it’s like a warm hug on a cold day.
- Family Favorite: My family goes crazy for this one and often asks for seconds!
- Versatile Toppings: So many ways to make it your own with cheese, bacon, green onions, or sour cream.
Ingredients You’ll Need
The ingredients for this Hash Brown Potato Soup Recipe are simple and straightforward, but they come together in such a way that the soup tastes rich and full-bodied. Using frozen hash browns keeps it easy, while things like cheddar cheese and sour cream add that perfect creamy texture.
- Frozen hash brown potato cubes: Keep a bag in your freezer for quick cooking; chopped potatoes without peeling make prep a snap.
- Reduced-sodium chicken broth: Adds depth without being salty; you control the seasoning better.
- Cream of chicken soup: The secret creamy base that brings all the flavors together effortlessly.
- Yellow onion: Finely diced for subtle sweetness and aroma; a little goes a long way here.
- Salted butter: Adds richness and helps sauté the onions and hash browns.
- Medium cheddar cheese: Shredded fresh from a block for the best melt and flavor.
- Sour cream: Brings a tangy creaminess that balances the cheese beautifully.
- Kosher salt: To season perfectly without overpowering.
- Ground black pepper: Adds just the right bit of spice and warmth.
Variations
I love making this Hash Brown Potato Soup Recipe my own by tweaking ingredients based on what I have or who I’m serving. Feel free to get creative with it — this soup is very forgiving and flexible!
- Make it vegetarian: Swap the chicken broth and cream of chicken soup for vegetable broth and cream of mushroom soup — still just as comforting!
- Add bacon or sausage: For extra savory flavor, I sometimes toss in cooked bacon bits or browned breakfast sausage.
- Use sharp cheddar: When I want a more pronounced cheesy bite, I go for sharp cheddar instead of medium.
- Spicy kick: A pinch of cayenne or smoked paprika adds warmth and depth if you want to spice things up.
How to Make Hash Brown Potato Soup Recipe
Step 1: Combine and Simmer Your Base
Start by adding the frozen hash brown potatoes, reduced-sodium chicken broth, cream of chicken soup, diced yellow onion, and salted butter into a large pot over medium heat. It’s essential to use medium heat so nothing burns while the butter melts and the soup starts to come together. Stir frequently to prevent sticking, and if you want to speed things up, cover the pot with a lid. Cook this for about 20 minutes or until the hash browns are tender and easily pierced with a fork.
Step 2: Stir in Cheese, Sour Cream, and Seasonings
Once the hash browns are soft, it’s time for the magic: stir in the shredded cheddar cheese, sour cream, kosher salt, and ground black pepper. Keep stirring until the cheese melts completely and the soup is silky smooth and creamy. Don’t rush this part — the texture here is key to getting that perfect velvety comfort soup.
Step 3: Serve and Top Generously
Serve your soup piping hot, and don’t skimp on the toppings! I usually pile on extra shredded cheese, chopped green onions, crispy bacon bits, and a dollop of sour cream for that classic loaded potato soup vibe. These toppings add texture and extra layers of flavor that my family can’t get enough of.
Pro Tips for Making Hash Brown Potato Soup Recipe
- Use Freshly Shredded Cheese: I promise, freshly shredded cheese melts better and gives a creamier texture compared to pre-shredded varieties.
- Don’t Rush the Simmer: Letting the soup simmer with the lid on softens the hash browns perfectly and melds the flavors together.
- Stir Often: Prevent the soup from sticking and burning at the bottom by stirring regularly, especially as it thickens.
- Add Salt Gradually: It’s easy to oversalt creamy dishes, so add salt little by little and taste as you go.
How to Serve Hash Brown Potato Soup Recipe
Garnishes
I love topping this soup with shredded cheddar cheese for extra cheesiness, crisp bacon bits for that smoky crunch, and a sprinkle of fresh green onions to add brightness. A generous dollop of sour cream on top rounds it out with a tangy creaminess that just feels right.
Side Dishes
It pairs wonderfully with a fresh green salad or some warm crusty bread to dip into every last bit of soup. On busy nights, grilled cheese sandwiches make for an absolutely nostalgic and filling combo that everyone in my house loves.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls — it’s such a fun, rustic way to impress guests. You can also set up a “toppings bar” with all your favorites like shredded cheese, bacon, green onions, and sour cream so everyone can customize their bowl just the way they like.
Make Ahead and Storage
Storing Leftovers
I store leftover Hash Brown Potato Soup in an airtight container in the refrigerator, and it stays great for up to 4 days. Just give it a good stir before reheating because the soup can thicken as it cools.
Freezing
This soup freezes beautifully, which is a lifesaver on busy weeks. I freeze it in portion-sized containers and then thaw overnight in the fridge before reheating. Just note that the texture might change slightly (a little less creamy), but stirring in a bit of extra sour cream while reheating helps bring back that velvety texture.
Reheating
Reheat on the stovetop over low to medium heat, stirring frequently to prevent burning. If the soup feels too thick, add a splash of chicken broth or milk to loosen it up. Microwaving works too—just heat in short intervals and stir in between.
FAQs
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Can I make this Hash Brown Potato Soup Recipe dairy-free?
Absolutely! You can substitute the butter with a dairy-free alternative like olive oil or coconut oil, use dairy-free cream of chicken soup or a suitable vegan soup base, and swap out cheddar cheese and sour cream for plant-based versions. Keep in mind the texture and flavor will differ slightly but it’ll still be delicious.
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What can I use instead of cream of chicken soup?
If you want to avoid canned soup, you can make a quick homemade roux with butter, flour, chicken broth, and milk or cream to create a creamy base. Alternatively, use cream of mushroom soup or a vegan creamy soup if you prefer different flavors or dietary options.
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Is it okay to use fresh potatoes instead of frozen hash browns?
You sure can! Just peel and dice fresh potatoes into cubes and boil or simmer them with the soup ingredients until tender. This will take a bit longer but results in a fresher taste. Adjust cooking time accordingly and test for doneness before moving on to the cheese and sour cream.
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Can I make this soup ahead of time?
Yes! Prepare the soup up to 24 hours in advance and keep it refrigerated. Reheat gently on the stove before serving. The flavors often meld better after sitting, making it even tastier the next day.
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How do I thicken my hash brown soup if it’s too thin?
If your soup seems too watery, sprinkle in a small amount of cornstarch mixed with cold water, stirring constantly over medium heat until it thickens. You can also add a bit more shredded cheese or sour cream to boost the creaminess naturally.
Final Thoughts
This Hash Brown Potato Soup Recipe has become such a staple in my kitchen because it’s comforting, unfussy, and so versatile. Whether you’re feeding a crowd or just want a cozy solo dinner, I genuinely think you’ll appreciate how quickly it comes together and how delicious it tastes. Give it a try and see how it fills your home with those warm, homey vibes—I know you’re going to love it as much as we do!
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
This hearty Hash Brown Potato Soup is a creamy, comforting dish perfect for chilly days. Made with frozen hash brown potatoes, reduced-sodium chicken broth, and blended with creamy cheddar cheese and sour cream, it’s an easy-to-make soup that delivers rich flavor and satisfying warmth. Topped with extra cheese, green onions, bacon bits, and sour cream, this soup is sure to become a family favorite.
Ingredients
Main Ingredients
- 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
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
- 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 potato cubes, reduced-sodium chicken broth, cream of chicken soup, finely diced yellow onion, and salted butter.
- Cook the Soup: Once the butter has melted, let the soup simmer for about 20 minutes or until the hash browns are tender and easily pierced with a fork. Stir the soup frequently to prevent burning or sticking and cover with a lid to help it cook faster. Adjust the heat as needed to maintain a gentle simmer.
- Add Cheese and Seasoning: Stir in the shredded medium cheddar cheese, sour cream, kosher salt, and ground black pepper. Continue stirring until the cheese has fully melted and the soup is creamy and well combined.
- Serve and Garnish: Ladle the soup into bowls and serve immediately. Top with your favorite potato soup toppings such as extra shredded cheese, chopped green onions, crispy bacon bits, and a dollop of sour cream for added flavor and texture.
Notes
- Soup Pot: A large soup pot or Dutch oven works best for even cooking. While the recipe mentions a premium Caraway Dutch oven used by the author, any large soup pot you have on hand will work perfectly.
- Cheese: For the best flavor, grate your own cheese from a block rather than using pre-shredded cheese. Medium cheddar provides a nice balance, but feel free to substitute mild, sharp, or white cheddar cheeses based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 510mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
