Hash Brown Potato Soup – A Creamy, Easy-to-Make Comfort Meal
Table of Contents
Introduction to Hash Brown Potato Soup
Nothing beats a warm, creamy bowl of hash brown potato soup on a chilly day. This quick and easy recipe is made with frozen hash browns, eliminating the need for peeling and chopping potatoes. Whether you’re cooking for a family dinner or need a simple meal prep idea, this one-pot soup is a lifesaver.
In this guide, we’ll walk you through the best ingredients, step-by-step instructions, storage tips, and serving ideas to help you make the perfect hash brown potato soup.
Key Ingredients for the Best Hash Brown Potato Soup
1. Hash Browns: Cubed vs. Shredded
- Cubed hash browns provide a chunkier texture, giving the soup a heartier feel.
- Shredded hash browns break down more, making the soup extra thick and creamy.
2. Broth & Base Options
- Chicken broth (low-sodium preferred) gives a rich depth of flavor.
- Vegetable broth works well for a vegetarian version.
- Cream of chicken soup adds creaminess and flavor.
3. Dairy & Cheese Choices
- Cheddar cheese (medium or sharp) melts beautifully into the soup.
- Monterey Jack or Pepper Jack adds a slight kick.
- Sour cream enhances the creaminess and provides a slight tang.
4. Seasonings & Herbs
- Garlic & onion powder boost the flavor without overpowering.
- Salt & black pepper to taste.
- Paprika or smoked paprika for a subtle smokiness.
How to Make Hash Brown Potato Soup (Step-by-Step Guide)
Stovetop Method (Quick & Easy)
- Melt butter in a large pot over medium heat.
- Add frozen hash browns, diced onion, and chicken broth. Stir well.
- Cover and let simmer for 15-20 minutes until the potatoes are tender.
- Stir in cheese, sour cream, salt, and pepper until everything is melted and creamy.
- Serve hot with your favorite toppings.
Crockpot/Slow Cooker Method (Hands-Off Cooking)
- Add hash browns, broth, onion, and butter to the slow cooker.
- Cook on low for 4-6 hours or high for 2-3 hours until potatoes are soft.
- Stir in cheese and sour cream, let it melt, then serve.
Instant Pot Method (Fast & Efficient)
- Add all ingredients (except cheese and sour cream) into the Instant Pot.
- Seal and cook on high pressure for 10 minutes.
- Quick-release, stir in cheese and sour cream, and serve.
Best Toppings & Garnishes for Extra Flavor
- Classic: Shredded cheddar, bacon bits, green onions
- Healthy options: Greek yogurt, turkey bacon, fresh herbs
- Crunchy: Croutons, crushed crackers, crispy onions
Customizing Your Hash Brown Potato Soup Recipe
1. Vegetarian Version
- Swap chicken broth for vegetable broth.
- Use cream of mushroom or cream of celery soup instead of cream of chicken.
2. Spicy Variation
- Add diced jalapeños or red pepper flakes.
- Use Pepper Jack cheese for an extra kick.
3. Extra Creamy Texture
- Add heavy cream or cream cheese for richness.
4. Adjusting Thickness
- Too thick? Add more broth.
- Too thin? Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
What to Serve with Hash Brown Potato Soup?
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | Perfect for dipping into the creamy soup. |
| Bread Bowls | Makes for a hearty meal. |
| Grilled Cheese Sandwich | Classic pairing for a comforting meal. |
| Roasted Veggies | Adds nutrition and balance. |
Storage & Reheating Tips for Leftover Soup
1. Refrigeration
- Store in an airtight container for up to 3 days.
2. Freezing Hash Brown Potato Soup
- Yes, but with adjustments: Soups with dairy can separate when frozen.
- Tip: Freeze before adding cheese and sour cream, then add fresh when reheating.
3. Best Way to Reheat
- Stovetop: Heat over low, stirring frequently.
- Microwave: Use short intervals, stirring in between.
Common Mistakes to Avoid When Making Potato Soup
❌ Adding too much broth – Makes the soup too thin.
❌ Overcooking the potatoes – Results in mushy soup.
❌ Not stirring enough – Causes burning at the bottom.
❌ Using pre-shredded cheese – It won’t melt as smoothly as fresh cheese.
Hash Brown Potato Soup Recipe
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- Yield: About 6 bowls of soup
- Category: Soup
- Cuisine: American
Description
Hash Brown Potato Soup is a rich, creamy, and incredibly easy soup recipe that requires minimal prep time. By using frozen hash brown potatoes, you can skip the tedious peeling and chopping, making this the perfect quick meal for busy weeknights. This comforting bowl of goodness is loaded with cheese, sour cream, and butter, giving it a velvety texture and delicious flavor.
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
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the frozen hash brown potatoes, chicken broth, and cream of chicken soup. Mix well.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender.
- Stir in the shredded cheddar cheese until fully melted and incorporated.
- Remove the pot from heat and mix in the sour cream, salt, and black pepper. Stir until well combined.
- Serve hot, garnished with extra shredded cheese, crispy bacon bits, or chopped green onions if desired.
Notes
- For extra richness, use heavy cream instead of sour cream.
- Add cooked bacon or ham for more protein and flavor.
- This soup thickens as it cools; add a bit more broth if you prefer a thinner consistency.
- Great for meal prep—store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 350g
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: hash brown potato soup, creamy potato soup, easy potato soup, quick soup recipe, hash brown soup, cheesy potato soup.
FAQs About Hash Brown Potato Soup
1. Can I use fresh potatoes instead of hash browns?
Yes! Peel and dice potatoes into small cubes and increase the cooking time by 10 minutes.
2. How do I make this soup dairy-free?
- Use coconut cream or almond milk instead of dairy.
- Omit cheese or use dairy-free cheese alternatives.
3. What’s the best way to thicken potato soup?
- Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Mash some of the potatoes to release natural starch.
4. Can I prepare hash brown potato soup ahead of time?
Yes! Make it up to 24 hours in advance, store in the fridge, and reheat gently before serving.
5. What’s the best type of cheese for this soup?
- Medium or sharp cheddar for classic flavor.
- Monterey Jack or Pepper Jack for extra creaminess and spice.
6. Is hash brown potato soup gluten-free?
Yes, if you use gluten-free broth and soup base. Always check labels!
Final Thoughts
Hash brown potato soup is the ultimate comfort food—creamy, rich, and easy to make in just 30 minutes. Whether you make it on the stovetop, slow cooker, or Instant Pot, this recipe is sure to become a family favorite.
Looking for more delicious soup recipes? Check out other comforting meals at RecipesMixes.com!
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