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Hash Brown Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 124 reviews
  • Author: Megane
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://comfortplates.com/hash-brown-potato-soup-recipe/