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.