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.
Brooke Myers says
I love that you can use leftover mashed potatoes too! It’s such a clever way to reduce waste while still enjoying a hearty meal. I might even add some grilled chicken for extra protein.
Natasha Perry says
'Thinner soup' is music to my ears because sometimes thick soups can be overwhelming. I appreciate that you gave tips for adjusting the consistency—it’s all about personal preference after all!
Megan Lee says
"Cream of chicken soup" is a game-changer in recipes like these. Can't wait to try it; I'm already imagining how smooth it’ll make the texture!
Brianna Flores says
'Crockpot potato soup' sounds like such an easy way to meal prep! Just toss everything in and let it simmer away while I do other things around the house. Who doesn’t love minimal effort?
Angelica King says
Loaded potato soup is basically my love language! The combo of bacon, sour cream, and cheddar sounds divine. I might just have to whip this up as soon as the temperature drops!
Stephanie says
The ingredients don't include chicken stock... How much are you using!
Imsen says
Hi, thanks for mentioning that! i missed it! and it was corrected now, you can add up to 3 1/2 cups to 4 cups of chicken stock.
Amy Jackson says
I’m definitely trying this! Potato soup is like the ultimate comfort food. Plus, using frozen hash browns saves so much prep time—count me in!
Annabelle Sanders says
I love that you don't have to peel potatoes for this recipe! It makes things so much simpler. Plus, who doesn’t love a hearty soup with all the toppings?
Hailey Peterson says
'Cream of chicken' in the soup? Yes please! That must add such amazing depth of flavor. I'm totally making this soon; it sounds irresistible!
Eleanor Harvey says
Okay, but using leftover mashed potatoes for soup? That’s a total game-changer! I hate wasting food, so this is definitely going on my list for the next time I have leftovers.
Annabelle Sanders says
Serving potato soup in a bread bowl sounds divine! That crusty bread soaking up all the creamy goodness? Yes, please! Perfect for chilly nights.
Annabelle Sanders says
'O'Brien' potatoes sound like a fun twist! The addition of bell peppers and onions would add such great flavor—I might have to grab those next time!
Megan Lee says
This Hash Brown Potato Soup sounds like a total lifesaver for busy nights! I love that you don't have to peel or chop anything; just toss it all in and let it simmer. Perfect for those cozy evenings when you want something warm and filling.
Nicole Hughes says
I’m totally on board with the idea of using frozen hash browns! Honestly, who has time to chop potatoes? Plus, I love that you can just throw everything in one pot. Makes cleanup a breeze too!
Mary Wells says
This recipe is a lifesaver for chilly evenings! I mean, just throw everything in one pot and let it simmer? It doesn’t get better than that. Can't wait to try with some spicy cheese on top!
Maggie Butler says
Wow, the idea of making potato soup with frozen hash browns is genius! I can’t wait to whip this up for a chilly evening. Sounds perfect for cozying up on the couch.
Maya Morgan says
I’ve never thought of making potato soup with frozen hash browns before! It’s such a genius idea. Plus, the toppings you suggested sound heavenly—green onions and sour cream are musts!
Jamie Morris says
OMG, this Hash Brown Potato Soup sounds like a cozy hug in a bowl! I love how easy it is with frozen hash browns—definitely my kind of cooking on busy nights.
Grace Lee says
This looks like such an easy recipe to whip up! I appreciate that you can use frozen ingredients because sometimes I just don’t have time to chop veggies. Cheese on top? Yes, please!
Riley Foster says
'O'Brien' potatoes sound like they could add some fun flavor! I’m definitely curious about how those bell peppers would work in the mix. It’s always fun experimenting with ingredients!
Samantha Torres says
'Thinner soup' option – thank you for mentioning that! Sometimes I like to switch it up based on my mood. It’s nice to have options while still enjoying the same great flavor.
Nancy says
Love the recipe. But please add the chicken soup to the ingredients list.
Imsen says
Hey Nancy, thanks for the feedback! it's already in the list now, thanks for pointing this out! and glad you liked the recipe!
Abigail Reed says
"Crock Pot Potato Soup"—now that's music to my ears! I love that I can just throw everything in and forget about it for a few hours. So convenient!
Jasmine Bell says
This Hash Brown Potato Soup sounds like such a breeze! I love how you don't even need to peel or chop anything—so convenient for busy weeknights!
Audrey Foster says
I seriously need to try that leftover mashed potato soup idea! It's such a smart way to avoid waste and still enjoy a comforting meal. Plus, who doesn't love creamy soups?
Nina Foster says
I absolutely love how simple this hash brown potato soup is! No peeling potatoes is a game changer for me, especially on those busy weeknights when I just want something warm and comforting.
Genesis Flores says
"Soup season is year-round" - yes! This loaded potato soup sounds divine with all those toppings. I can already imagine cozying up with a big bowl of it!
Katherine Rivera says
This soup looks deliciously creamy! I appreciate how simple the ingredients are. Definitely going to make this on a chilly evening while snuggling up on the couch.
Diana Burns says
'Leftover mashed potato soup' is such a creative idea! I hate wasting food, so using up leftovers like that sounds perfect. Can’t wait to give it a whirl next time!
Nicole Hughes says
Oh my gosh, this Hash Brown Potato Soup sounds so comforting! I love that it requires zero peeling – that’s a total game changer for me. Can't wait to try it topped with some crispy bacon!
Marty Barnett says
Is this okay to freeze? It make a lot four 2 people. I added the canned ham that you get at the Dollar Stores, rather tasty! I love to keep that on hand for egg casseroles. etc.