Short Description
Hash Brown Potato Soup is a rich, creamy, and comforting dish made with frozen hash browns, cheddar cheese, and a blend of savory seasonings. This easy, one-pot soup is perfect for chilly days, requiring minimal prep and delivering maximum flavor.
Why You’ll Love This Recipe
- Quick & Easy – Uses frozen hash browns for convenience.
- Ultra Creamy – A blend of cream cheese, cheddar, and heavy cream creates a rich texture.
- One-Pot Meal – Minimal cleanup with simple, everyday ingredients.
- Hearty & Comforting – Perfect for a cozy lunch or dinner.
- Customizable – Easily adjust seasonings and toppings to your preference.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 (32 oz) bag frozen shredded hash browns
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
Directions
Step 1: Cook the Base
- In a large pot or Dutch oven, combine frozen hash browns, chicken broth, diced onion, garlic, salt, pepper, and dried thyme.
- Bring to a gentle simmer over medium heat and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Step 2: Add Creamy Ingredients
- Stir in the cream of chicken soup and softened cream cheese, mixing until fully incorporated.
- Add the shredded cheddar cheese and stir until melted.
- Pour in the heavy cream, stirring to combine. Simmer for an additional 5 minutes until thick and creamy.
Step 3: Serve & Enjoy
- Ladle the soup into bowls and garnish with extra cheese, crispy bacon, green onions, or sour cream.
- Serve hot with crusty bread or crackers.
Servings and Timing
- Servings: 6
- Preparation time: 10 minutes
- Cooking time: 25 minutes
Variations
- Spicy Kick – Add red pepper flakes or diced jalapeños.
- Vegetarian Version – Use vegetable broth and cream of mushroom soup.
- Loaded Potato Soup – Top with crispy bacon, chives, and extra cheddar.
- Thicker Soup – Mash some of the potatoes or add a cornstarch slurry.
- Lighter Version – Substitute cream cheese with Greek yogurt and use half-and-half instead of heavy cream.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if needed.
FAQs
Can I use fresh potatoes instead of hash browns?
Yes, peel and grate 3-4 russet potatoes for a similar texture.
What’s the best way to prevent the cream cheese from clumping?
Soften it at room temperature and stir well before adding to the soup.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 3-4 hours, then stir in the dairy ingredients at the end.
What other cheeses work well in this soup?
Colby Jack, Monterey Jack, or smoked gouda are great substitutes for cheddar.
Can I use frozen diced potatoes instead of shredded hash browns?
Yes, but the texture will be slightly chunkier.
How do I make this soup gluten-free?
Use a gluten-free cream of chicken soup or make a homemade roux with cornstarch.
Can I use milk instead of heavy cream?
Yes, but the soup will be less rich. Use half-and-half for a middle ground.
What proteins can I add?
Shredded chicken, crumbled sausage, or cooked bacon make great additions.
Can I cook this in an Instant Pot?
Yes! Cook on manual pressure for 10 minutes, then stir in the dairy ingredients.
Is this soup good for meal prep?
Yes, it stores and reheats well, making it a great make-ahead meal.
Conclusion
Hash Brown Potato Soup is a creamy, comforting dish that’s perfect for busy weeknights or cozy weekends. With its rich flavors and easy preparation, this soup is sure to become a family favorite. Try it today and enjoy a warm, satisfying meal!
Print
Hash Brown Potato Soup
- Total Time: 35 minutes
Description
This Hash Brown Potato Soup is the ultimate comfort food—rich, creamy, and loaded with cheesy goodness! Using frozen hash browns makes it super easy to prepare, and the combination of chicken broth, cream cheese, and cheddar creates a hearty, flavorful soup perfect for chilly nights.
Ingredients
- 1 (32 oz) bag frozen shredded hash browns
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
For Toppings (Optional):
- Crumbled bacon
- Extra shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
1. Cook the Soup:
In a large pot over medium heat, add chicken broth, diced onion, garlic, salt, black pepper, and dried thyme. Stir well.
Add the frozen hash browns and can of cream of chicken soup. Stir to combine.
Bring to a gentle boil, then reduce heat and let simmer for 15-20 minutes, stirring occasionally.
2. Add the Creamy Ingredients:
Stir in the softened cream cheese and mix until fully melted.
Add shredded cheddar cheese and heavy cream, stirring until smooth and creamy.
3. Serve & Enjoy!
Remove from heat and let sit for 5 minutes to thicken.
Ladle into bowls and top with crispy bacon, extra cheese, and green onions for a delicious finish!
Notes
Notes
- Slow Cooker Version: Combine all ingredients except cheese and heavy cream in a slow cooker. Cook on low for 6 hours or high for 3-4 hours, then stir in cheese and cream before serving.
- Want it thicker? Mash some of the potatoes with a spoon or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Vegetarian Version: Substitute cream of chicken soup with cream of celery soup and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop / Slow Cooker
