This Hash Brown Potato Soup is made with frozen hash browns, condensed cream of chicken soup, onion, butter, cheddar cheese, sour cream, and a few spices. It is a simple, warm, and inviting meal that's ideal for cold nights.
This hearty soup is the epitome of comfort food! The flavor of cheesy potato soup is unmatched, whether it is served as the main course or as an accompaniment to a delectable supper.
The taste-to-effort ratio of this simple potato soup is incredibly rewarding. Everything simmers together in one pot on the stove.
It just takes 30 minutes to prepare this hash brown soup, and for maximum flavor, you can add as many toppings as you like: more cheese, parsley, green onions, and more.
It's so easy to make creamy potato soup with frozen potatoes that you'll be surprised at how tasty and rich it is. A cooking pot, a stovetop, and a few basic ingredients are all you need.
Ingredients Needed For Creamy Potato Soup
Here's a brief peek at the ingredients for this recipe for hearty potato soup.
- Frozen Hash Brown Potatoes: I used homemade frozen cubed hash browns. This soup is quick, simple, and convenient because it uses frozen potatoes. Some people like to use fresh. As long as you cook the potatoes until they are fork-tender, it doesn't really matter what sort you use-just use the same amount.
- Small onion: I used a yellow onion, but white or red will also work well.
- Sour Cream. I adore the tangy, creamy texture that the sour cream adds to the soup.
- Kosher Salt and Black Pepper. To make it taste excellent, add as much salt and pepper as you like.
- Chicken Broth: The soup's liquid can be chicken broth, stock, or chicken bone broth. Try using a chicken broth with reduced or no sodium if you do need to reduce the salt content.
- Cream of Chicken Soup: This component adds to the rich flavor and creamy texture of the soup. I used a homemade cream of chicken soup.
- Salted Butter. It is advised to use real butter since it will significantly improve the soup's flavor.
- Cheddar Cheese: The soup gains a pleasant taste boost from this cheese's amazing creaminess and sharpness.
How to Make Potato Soup Using Frozen Cubed Hash Brown Potatoes
- In a large pot, combine the cream of chicken soup, chicken broth, sliced onion, and frozen hash brown potatoes. Put the pot over medium heat and add the butter.
- Cook for 15 to 20 minutes, until the potatoes are very tender and crumble easily under a spoon. You don't need an immersion blender, but you can blend the soup as smooth as you like or leave it a little chunky.
- After lowering the heat to low, add the shredded cheddar cheese and stir until it melts completely. Stir in the sour cream, salt, and pepper until thoroughly mixed and the soup is heated through.
- Taste and adjust the seasoning, adding a splash more broth if the soup is too thick.
- Top with chopped green onions and extra shredded cheese, and enjoy the hot, cozy potato soup!
Changes & Substitution Ideas For Hearty Potato Soup With Frozen Hash Browns
- Fresh Potatoes: Yukon Gold or Russet potatoes are examples of fresh potatoes that can be used if frozen ones are not preferred. Proceed with the instructions after chopping the potatoes.
- Instead of using chicken broth, use veggie broth.
- Use cream of mushroom soup in place of cream of chicken soup.
- Use shredded hashbrowns or frozen cubed potatoes.
- One tablespoon of onion powder or ¼ cup of dried chopped onions can be used in place of fresh onions.
- A great alternative to sour cream is Greek yogurt.
- O'Brien Hash Browns: Use the O'Brien (with bell pepper and onions) frozen hash browns for a different flavor profile.
- Pepper Jack cheese: Replace the cheddar cheese with pepper jack and add a teaspoon of red pepper flakes for a spicy kick.
Favorite Toppings For This Easy Potato Soup Recipe
Enjoy yourself and top the creamy soup with your preferred ingredients!
You can add the following various items on top:
- Feel free to use your favorite cheese for this creamy soup--mild, medium, or sharp cheddar, Colby Jack, or Gruyere are all wonderful options. I really recommend shredding your own, since it melts much better.
- Green onions
- Sour Cream
- Fresh parsley
- Crusty bread
Serving Suggestions
Serve with a salad or steamed vegetables.
Try serving this soup in a bread bowl if you're feeling particularly elegant. Purchase multiple loaves of artisan bread, including rye and sourdough, from your neighborhood bakery. They pair well with this soup and make excellent bread bowls.
Another excellent way to serve or top creamy potato soup is with oyster crackers or saltine crackers.
- Homemade rolls: We love to serve this potato soup with homemade crescent rolls or breadsticks to get every last drop of the soup in our bowls.
- Soup bar: I love to set up a soup bar with all of our favorite toppings such as shredded cheese, sour cream, and green onions so guests can customize their own bowl.
Recipe Tips
- Before cooking the soup, sauté the onions in a little butter or even oil. This will bring out the onions' sweetness and deepen the soup's overall flavour.
- Add salt and pepper to the soup if you think it lacks taste. For even more taste, you may also add dried or fresh herbs. You can add parsley, bay leaf, or even rosemary or thyme.
- To make this soup vegetarian, substitute vegetable stock for the chicken broth, and use cream of celery or cream of mushroom soup in place of the cream of chicken soup.
- Cover the pot with a lid: To really infuse all that flavor and speed up the cooking time, cover the pot with a lid; make sure to turn the heat down if doing this because the lid traps most of the heat.
- Thicker soup: If you prefer a thicker potato soup, make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons of heavy cream or water, mix these two ingredients together then pour into the soup mixture.
How to Store Leftover Hash Brown Potato Soup
- Refrigerator: Store leftover hash brown potato soup in an airtight container and keep it in the refrigerator for up to 4 days.
- Freezer: To freeze this soup, pour it into freezer-safe bags or containers and freeze it for up to 3 months; thaw it in the fridge, then reheat it on the stove.
- Reheating: Reheat it on the stovetop for best results, gently heating and stirring until warmed through; because this soup contains potatoes, cheese, and sour cream, the texture might change when it's frozen and reheated, so keep that in mind.
FAQs
No. Add the onion, chicken stock, cream of chicken soup, butter, and frozen hash brown potato cubes directly out of the freezer to the saucepan. Simmering for 15 to 20 minutes allows them to cook through.
Yes, you may add shredded hash browns to the soup to give it a distinct texture. However, if you like tender chunks of potato in every spoonful, use the cubes because they maintain their shape better.
Yes. Before putting the potatoes in the pot, peel, wash, and chop them. Yukon Golds give the soup a buttery taste, and Russets make it creamier. Fresh potatoes may take a few minutes longer than frozen to simmer until fork-tender.
For a creamier texture, use a potato masher to mash part of the potatoes. Use an immersion blender to quickly blend it if you want it to be perfectly smooth, but don't overdo it or the extra starch will make the soup gluey.
Add more broth to your potato soup if you want it thinner. A splash of whole milk stirred in at the very end works too; keep the heat low so it doesn't boil.
Not as written, because wheat flour is typically used in condensed cream of chicken soup. Make sure your hash browns and broth are labeled as gluten-free, and use a gluten-free cream of chicken soup.
If you tried this Hash Brown Potato Soup or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Hash Brown Potato Soup
INGREDIENTS
- 1 bag frozen cubed hash brown potatoes homemade or store-bought
- 1 ½ cup cream of chicken soup homemade
- 3 ½ cups reduced-sodium chicken broth
- 1 small yellow onion
- 4 tablespoons salted butter
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- In a large pot, combine the cream of chicken soup, chicken broth, sliced onion, and frozen hash brown potatoes.
- Put the pot over medium heat and add the butter.
- Cook for 15 to 20 minutes, until the potatoes are very tender and crumble easily under a spoon.
- You don't need an immersion blender, but you can blend the soup as smooth as you like or leave it a little chunky.
- Lower the heat to low, add the shredded cheddar cheese, and stir until it melts completely.
- Stir in the sour cream, salt, and pepper until thoroughly mixed and the soup is heated through.
- Top with chopped green onions and extra shredded cheese.
- Enjoy the hot, cozy potato soup!
NOTES
- Cheese: Using a box cheese grater, grate the cheese from a block. Making your own cheese shreds has a huge impact. Assure me! Although mild, sharp, or even white cheddar cheese can be used, I prefer to use medium cheddar.
- If you want to prepare gluten-free cream of chicken soup, you can do so.
Mia Ross says
This soup sounds perfect for the chilly nights ahead! I'm definitely going to try adding some crispy bacon on top because everything's better with bacon, right?
Sierra Wilson says
So excited to try this hash brown trick! I've been peeling potatoes forever – no more! Plus, using a block of cheese for that fresh shred is such a game changer for texture.
Brittany Ward says
This potato soup looks so easy to make! I love that I don't have to peel any potatoes!
Mia Ross says
Yum! This soup recipe is perfect for a cozy night in. Can't wait to try it!
Eloise Edwards says
I really appreciate how simple this recipe is! Hash browns make everything easier.
Linda Rose says
This soup sounds delicious! I love cheesy soups, and this one has so many great toppings!
Fiona Garcia says
I never thought of using frozen hash browns for soup! This is such a great idea!
Ivy Russell says
'Cream of chicken soup' makes it sound even yummier! I’ll definitely give this a try.
Iris Young says
Potato soup is my favorite! Thanks for sharing such an easy recipe!
Anna Brooks says
'One pot' meals are the best! Less cleanup makes me so happy!
Leila Howard says
'O'Brien potatoes' sound fun to add in too! I'll look for those next time.
Leah Turner says
Leftover mashed potatoes in soup? Genius! I always have some lurking in the fridge. Now I can make a cozy meal without wasting anything – and who doesn’t love creamy soups?
Mia Ross says
This Hash Brown Potato Soup sounds like the ultimate comfort food! I love how easy it is, especially with no peeling required. Definitely adding this to my cozy dinner rotation!
Ruby Lee says
Cheddar cheese is life! And the idea of serving this in a bread bowl just makes me want to cozy up on the couch with a good book. Perfect combo for soup season!
Riley Foster says
Using leftover mashed potatoes is such a genius idea! I usually end up with too many after dinner, and now I can turn them into something delicious and comforting.
Aspen Green says
'Bread bowl' for the win! I absolutely agree that dipping crusty bread into creamy soups is the best way to enjoy them. This recipe might become a staple in my house very quickly.
Laura Parker says
I’m all about those quick recipes! This one seems like it’ll be a hit at home. I might even try adding some leftover veggies from the fridge for an extra boost of flavor.
Flora Martinez says
'Cream of chicken soup'? Why didn’t I think of that?! That must really amp up the flavor. Can't wait to whip this up for dinner and enjoy it with crusty bread.
Bianca Howard says
I appreciate how versatile this recipe is! Using different cheeses or even Greek yogurt as a healthier swap makes it feel like you can customize it every time you make it. Yum!
Dakota Bradley says
'Saltine crackers as a topping?' Genius! They add such an awesome crunch, plus they remind me of cozy family dinners growing up. Can't wait to give this recipe a try!
Frances Rose says
Potato soup season year-round? Yes, please! I love how you can make it even healthier with Greek yogurt instead of sour cream. Can’t wait to customize my toppings with whatever I have at home.
Scarlett Bailey says
Love how versatile this recipe is! You can really mix things up with different cheeses or toppings. I’m thinking about adding some jalapeños for an extra kick – yum!
Katie Reed says
I’m all about quick and easy recipes, and this one is right up my alley! Using frozen hash browns is such a clever shortcut. I might just load it up with extra cheese for that gooey goodness!
Nora Powell says
Oh my gosh, this Hash Brown Potato Soup sounds like a lifesaver for busy weeknights! I love that it’s so simple with no peeling or cutting. Perfect for when you want something cozy but don’t have time to fuss in the kitchen!
Bailey Scott says
This recipe is calling my name! I adore creamy potato soups, especially loaded with toppings. And yes to extra cheese—always a good idea!
Elisa Warren says
Hash brown potato soup? Count me in! I appreciate how you included substitutions too—Greek yogurt instead of sour cream sounds like a great idea for a healthier twist!
Maggie Butler says
Ooh, I've never thought of using O'Brien hash browns in my soups! The added flavor from the bell peppers and onions would really elevate it. Gotta give that a shot!
Gemma Kelly says
'O'Brien' potatoes sound like a fun twist! Adding bell peppers and onions would definitely amp up the flavor. I’m excited to experiment with different cheeses too—maybe some Pepper Jack?
Caroline Barnes says
'Thinner soup'? Now you're talking my language! Sometimes I just want something lighter but still creamy. Definitely going to keep that tip handy for next time!
Celeste Hayes says
'O'Brien' potatoes sound so fun to use in this recipe! I never thought of adding bell peppers. It’s little tweaks like that which can make such a difference – love it!
Kennedy Cooper says
"In a bread bowl" - now that's my kind of serving suggestion! I bet it soaks up all that creamy goodness perfectly. Who’s ready for a delicious dinner?
Ivy Russell says
The idea of using frozen hash browns is so clever! It really simplifies things. I usually end up with too many potatoes anyway, so leftover mashed potato soup sounds perfect for me!
Audrey Foster says
'Crock Pot' version? Yes, please! This recipe just keeps getting better with all these options—I'm definitely going to experiment with toppings too.
Layla Clark says
'Bread bowls' are such a classic move! I can already imagine dipping crusty bread into that creamy goodness—it’s the ultimate comfort food experience. Maybe I'll make some rolls too!
Sierra Wilson says
'Cream of chicken soup' is the secret ingredient?! That explains why your soups always taste so good. I'm definitely adding this recipe to my rotation!
Faith Torres says
This Hash Brown Potato Soup sounds like a total game changer! I love that it’s quick and requires no peeling. Perfect for those busy weeknights when I just want something warm and comforting!
Marilyn Edwards says
'Thinner soup' option is brilliant! Sometimes you just want something lighter without losing that creamy comfort. I can definitely see myself enjoying this with crusty bread on the side.
Celeste Hayes says
Potato soup season is the best season! This recipe seems so easy, especially with using frozen hash browns. Plus, who can resist cheesy soup? Count me in for sure!
Carly Morris says
I’m all about that quick and easy cooking! The idea of using frozen hash browns is genius. I can already imagine how creamy and delicious this soup would be topped with some extra cheddar.
Nina Foster says
'Crock Pot Potato Soup' sounds perfect for busy days! Just throw everything in and let it cook while I tackle my to-do list. Can’t wait to try this method out!
Nina Foster says
Yum! I'm all about those quick recipes, especially when they involve cheese. Shredded cheddar on top? Yes, please! This will definitely be a hit in my house.
Hope Foster says
I love how easy this soup is! Honestly, who has time to peel potatoes? Just tossing those frozen hash browns in makes it a breeze. Plus, the cheesy goodness at the end? Yes, please!
Nina Foster says
Honestly, potato soup is my go-to comfort food, and this recipe looks amazing! I’m definitely going to try adding some bacon on top for an extra kick!
Aurora Long says
'Crock Pot Potato Soup' sounds so convenient! Just dump everything and forget about it? Perfect for busy days when you still want something homemade and comforting.
Jocelyn Coleman says
Loaded potato soup with bacon? Count me in! Honestly, who can resist that creamy broth paired with crispy bacon and cheese? It’s like a hug in a bowl!
Miranda Barnes says
I can't wait to try this out with different types of cheese! Pepper Jack sounds like an awesome twist for some extra spice. Thanks for sharing this fabulous recipe!
Evelyn Anderson says
I can already picture myself enjoying this soup in a cozy bread bowl! It’s perfect for when you need something hearty but don’t want to spend hours cooking. Just what I need!
Jamie Morris says
This soup looks so creamy and delicious! I love that you can customize it with different cheeses. Maybe I'll use Pepper Jack for a little kick—yum!
Nina Foster says
'O’Brien potatoes'? What a fun twist for added flavor! This recipe seems super flexible too—can’t wait to experiment with different cheeses and toppings to find my favorite combo.
Cassandra Butler says
I adore potato soup, especially when it's as simple as this recipe! Using frozen hash browns is such a game-changer. I might even throw in some bacon for an extra flavor boost!