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
