Hashbrown Potato Soup: Cheesy, Satisfying Comfort Food
Want to know my favorite cozy soup? It’s this Hashbrown Potato Soup! I make it all the time on cold nights. And guess what? You don’t need to peel or chop any potatoes.
Yup, we use frozen hash browns! This makes everything SO easy. The soup is creamy, cheesy, and totally delicious. It tastes like you spent hours cooking.
But really, it takes just 30 minutes. My kids ask for this soup every week. The melty cheese and soft potatoes make everyone happy.
Plus, the toppings are the best part. I love this Hashbrown Potato Soup because it’s simple and fills you up fast.
Ingredients You’ll Need
Here’s what you need for this yummy soup. Look at the recipe card for the full ingredients list and amounts, including salt, pepper, and optional toppings.
- Frozen Hash Brown Potatoes: No peeling needed, these cubed potatoes make soup prep super fast and easy.
- Chicken Broth: This liquid makes your soup taste rich and brings all the flavors together nicely.
- Cream of Chicken Soup: One can add thick creaminess that makes this soup feel like a warm hug.
- Yellow Onion: Chop it small, and it adds a sweet flavor that goes perfectly with the potatoes.
- Salted Butter: Butter makes everything better and gives this soup a silky, smooth, rich taste.
- Shredded Cheddar Cheese: Fresh cheese melts best, so grate it yourself for the creamiest cheesy soup.
- Sour Cream: This adds tangy flavor and extra creaminess that balances everything out perfectly.
How to Make Hashbrown Potato Soup
Here’s how easy it is: this soup is ready in about 30 minutes. Just one pot, too!
Step 1: Combine Base Ingredients
Put frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and butter in your big pot. Turn the heat to medium. Wait for the butter to melt. Then stir everything together gently. Don’t thaw the hash browns first—just toss them in frozen!
Step 2: Simmer Until Tender
Let the soup bubble gently for 20 minutes. Stir it a lot so nothing sticks to the bottom. The potatoes should be soft when you poke them with a fork. Want it to cook faster? Put a lid on the pot! If it bubbles too much, turn down the heat a little.
Step 3: Add Creamy Ingredients
Turn the heat to low. Now stir in shredded cheddar cheese, sour cream, salt, and pepper until everything melts together nicely and smoothly. Keep stirring until the cheese disappears into the soup. Don’t let it boil now, or the dairy might get weird and separate.
Step 4: Serve and Enjoy
Pour soup into bowls and pile on the toppings! Add more cheese, bacon bits, green onions, and sour cream on top. Serve it hot right away. Got crusty bread? Perfect! This soup tastes even better the next day, after the flavors get cozy together in the fridge.
Tips for the Best Hashbrown Potato Soup
- Watch your heat: Keep it at medium or lower so your soup doesn’t burn or stick to the bottom.
- Grate your own cheese: Store-bought shredded cheese has stuff on it that stops it from melting smoothly.
- Stir a lot: This keeps the potatoes from sticking and helps everything cook evenly in the pot.
- Use a lid: It traps the heat and steam, so your potatoes cook faster and taste better.
- No blender: Don’t blend this soup, or it gets weird, slimy, and gluey from too much starch.
Variations and Substitutions
Want to change things up? Here are some fun ideas to make this soup your own!
- Try different potatoes: Use shredded hash browns instead of cubes. Or grab O’Brien potatoes with peppers and onions for extra color and flavor.
- Switch up the cheese: Want it spicy? Use pepper jack cheese! Like it mild? Try white cheddar. You can even mix a few cheeses together.
- Make it lighter: Swap sour cream for plain Greek yogurt. Or use low-fat versions of the cheese and sour cream if you want.
- Add more stuff: Toss in diced ham, cooked bacon, chopped celery, carrots, or corn to make it heartier and more filling.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes! Put everything except the cheese and sour cream in your crockpot. Cook on low for 4-5 hours. Then stir in the cheese and sour cream at the very end. Easy!
How do I store leftover soup?
Let your soup cool down first. Then put it in a container with a lid. Keep it in the fridge for up to 4 days. Warm it up slowly on the stove when you’re ready to eat it again.
Can I freeze hashbrown potato soup?
Nope, freezing isn’t a good idea here. The dairy stuff gets grainy and weird when you thaw it out. Just make a fresh batch when you want more. It’s so fast anyway!
What can I serve with this soup?
Crusty bread is perfect! Or try bread bowls, homemade rolls, or oyster crackers. Saltines work too. Want something light on the side? Make a simple green salad. Yum!
Can I make this soup ahead of time?
Yes, you can! Make the whole soup and let it cool. Put it in the fridge overnight. When you want to eat, just warm it up slowly. Add a little broth if it’s too thick.
How can I make this soup thicker?
Let it cook longer so some liquid goes away. Or smash some potatoes against the side of the pot. You can also mix a little cornstarch with water and stir it in. Easy fix!
Can I use different types of broth?
For sure! Veggie broth works great. Chicken stock is good too. Or just use water with those little bouillon cubes. Whatever you have on hand is fine!
Is this soup gluten-free?
It can be! Just use gluten-free cream of chicken soup. Check all your labels to make sure nothing has gluten in it. Then ENJOY your gluten-free soup!
Hashbrown Potato Soup
Ingredients
Method
- Combine ingredients. Put frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and butter in a big pot. Turn the heat to medium and wait for the butter to melt.
- Simmer until tender. Let the soup bubble gently for 20 minutes. Stir it often so nothing sticks. The potatoes should be soft when you poke them. Use a lid to make it cook faster.
- Add dairy ingredients. Turn the heat to low. Mix in shredded cheese, sour cream, salt, and pepper until it all melts. Keep stirring until the soup looks smooth and creamy. So good!
- Serve hot. Scoop soup into bowls. Put cheese, bacon bits, green onions, and sour cream on top. Serve it right away while it's nice and hot. This is comfort food at its best!
