Hash Brown Potato Soup

Introduction

Hash brown potato soup is the ultimate comfort food—warm, creamy, and incredibly satisfying. Whether you need an easy dinner on a cold night or a hearty meal that pleases a crowd, this soup has got you covered. The best part? It’s quick to make, thanks to frozen hash browns, which cut down prep time without sacrificing flavor.

This soup combines the richness of potatoes with a creamy, cheesy broth that’s seasoned to perfection. Plus, it’s versatile—you can make it vegetarian, add protein like chicken or bacon, or adjust the texture to your preference. Let’s dive into this delicious recipe!

Ingredients for Hash Brown Potato Soup

Here’s what you’ll need to make this delicious soup:

Main Ingredients:

• 1 (30 oz) bag of frozen shredded hash browns
• 4 cups chicken or vegetable broth
• 1 cup milk (whole, 2%, or even heavy cream)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)

Toppings (Optional but Highly Recommended):

• Cooked crumbled bacon
• Extra shredded cheese
• Sliced green onions
• Croutons or toasted bread

Equipment Needed

• Large pot or Dutch oven
• Wooden spoon for stirring
• Ladle for serving
• Blender (optional for smooth texture)

Step-by-Step Instructions to Make Hash Brown Potato Soup

Step 1: Preparing the Ingredients

Start by dicing your onions and mincing the garlic. If your hash browns are frozen solid, let them sit at room temperature for 10–15 minutes so they soften slightly. This helps them cook evenly.

Step 2: Cooking the Soup Base

In a large pot, melt the butter over medium heat. Add the diced onion and cook until soft (about 3–4 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Pour in the broth and season with salt, pepper, and smoked paprika (if using). Stir well to combine.

Step 3: Adding Hash Browns and Simmering

Add the frozen hash browns directly into the broth mixture. Stir to combine, then bring to a gentle simmer. Let it cook for 15–20 minutes, stirring occasionally, until the potatoes are soft.

Step 4: Blending or Keeping It Chunky

For a chunky soup, leave it as is. If you prefer a smooth soup, use an immersion blender or a regular blender to puree part or all of the soup.

Step 5: Adding Dairy for Creaminess

Reduce heat to low and stir in the milk, shredded cheese, and sour cream. Stir continuously until the cheese melts and the soup becomes creamy.

Step 6: Final Seasoning and Toppings

Taste the soup and adjust seasoning if needed. Ladle it into bowls and top with crispy bacon, extra cheese, and green onions.

Variations and Customization

• Vegetarian Version: Use vegetable broth and skip the bacon.
• Vegan Option: Swap dairy for plant-based alternatives like almond milk, vegan cheese, and coconut cream.
• Add Protein: Stir in cooked shredded chicken, sausage, or ham for a heartier meal.
• Make It Spicy: Add a dash of hot sauce or red pepper flakes.

Serving Suggestions

• Serve with crusty bread or garlic toast.
• Pair with a fresh green salad for a balanced meal.
• Enjoy with a side of roasted vegetables or grilled cheese sandwiches.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop over low heat, adding a splash of milk if the soup is too thick.
• Freeze for up to 3 months, but avoid adding dairy until after reheating.

Common Mistakes to Avoid

• Soup too thin? Add cornstarch mixed with water or extra cheese.
• Soup too thick? Stir in more broth or milk.
• Too salty? Add a splash of lemon juice or more potatoes.

FAQs

1. Can I make hash brown potato soup in a slow cooker?
Yes! Add all ingredients except dairy to a slow cooker and cook on low for 6 hours or high for 3 hours. Stir in dairy at the end.

2. What’s the best way to thicken the soup?
You can mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

3. Can I freeze this soup?
Yes, but freeze it without dairy. Add milk and cheese after reheating.

4. How can I make this soup spicier?
Add cayenne pepper, hot sauce, or diced jalapeños.

5. Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Just peel and shred russet potatoes and use them in place of frozen hash browns.

Looking for more delicious soup recipes? Try my Chicken Cabbage Soup for a wholesome, veggie-packed meal! 🍲

Hash Brown Potato Soup

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• Author: koukie larrouy
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Creamy, cheesy, and full of flavor, this Hash Brown Potato Soup is the perfect comfort food! Made with frozen hash browns, broth, and seasonings, it’s easy to prepare and incredibly delicious. Serve it with crispy bacon, cheddar cheese, and green onions for the ultimate cozy meal!

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Ingredients

Scale 1x2x3x

1 (30 oz) bag frozen shredded hash browns

4 cups chicken or vegetable broth

1 cup milk (whole or 2%)

1 cup shredded cheddar cheese

½ cup sour cream

½ cup diced onion

2 cloves garlic, minced

2 tbsp butter

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika (optional)

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Instructions

In a large pot, melt butter over medium heat. Add diced onion and sauté for 3–4 minutes until soft.

Stir in minced garlic and cook for another minute.

Pour in the broth, then add salt, pepper, and smoked paprika. Stir well.

Add frozen hash browns and bring to a gentle simmer. Cook for 15–20 minutes, stirring occasionally.

For a smoother soup, use an immersion blender to blend partially.

Reduce heat and stir in milk, cheese, and sour cream until melted and creamy.

Adjust seasoning if needed. Serve hot with toppings like bacon, extra cheese, and green onions.

Notes

For a thicker soup, mash some of the potatoes or add a cornstarch slurry.

For a vegetarian version, use vegetable broth and skip the bacon topping.

Store leftovers in an airtight container in the fridge for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350 kcal
• Sugar: 4g
• Sodium: 750mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 45mg

Keywords: hash brown potato soup, creamy potato soup, cheesy potato soup, easy potato soup recipe, comfort food soup