On chilly nights, I always crave something quick and cozy to warm me up. That’s when my easy hash brown potato soup comes to the rescue. Using frozen hash browns means no peeling or chopping, and it’s ready in about 30 minutes. This creamy, comforting soup quickly became my go-to when time is tight, but I still want that homemade feel.
Table of Contents
Why You’ll Love This Hash Brown Potato Soup
- Ready in about 30 minutes, perfect for busy weeknights
- Minimal prep — no peeling or chopping potatoes needed
- Uses simple pantry staples you probably already have
- Incredibly creamy and satisfying, with rich cheesy flavor
Key Ingredients Explained
Frozen hash brown cubes are the ultimate time-saver here. They cook quickly without the hassle of peeling potatoes. The cream of chicken soup creates an instant, foolproof creamy base for smooth texture and comforting taste. Cheddar cheese adds that perfect melty richness, while sour cream gives the soup a slight tang, balancing the flavors beautifully.
Ingredients
- 1 bag (32 oz) frozen hash brown potato cubes
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small yellow onion (finely diced)
- 6 tablespoons salted butter
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Topping
- shredded cheese
- green onions
- smoked beef bacon bits
- sour cream
How to Make Hash Brown Potato Soup (Stovetop Method)
Tip: For deeper flavor, sauté the diced onion in the butter for 2-3 minutes before adding the other ingredients. This step adds a lovely sweetness and aroma to the soup base.
- Combine ingredients: In a large pot over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.
- Simmer: Once the butter has melted, let the soup cook for 20 minutes or until the hash browns are soft and easily pierced with a fork. Stir frequently to prevent burning or sticking. Cover the pot with a lid to speed cooking and reduce heat if necessary.
- Add dairy: Stir in the shredded cheese, sour cream, salt, and pepper until well combined and the cheese has melted.
- Serve: Enjoy immediately with your favorite potato soup toppings.
Slow Cooker Instructions
- Add ingredients: Place hash browns, chicken broth, cream of chicken soup, diced onion, and butter into your slow cooker.
- Cook: Set on LOW for 4-5 hours or HIGH for 2-3 hours until potatoes are tender.
- Finish: Stir in shredded cheese, sour cream, salt, and pepper during the last 15 minutes, allowing everything to melt and combine smoothly.
Topping and Serving Suggestions
Set up a fun Loaded Potato Soup Toppings Bar to let everyone customize their bowl. Along with shredded cheese, green onions, smoked beef bacon bits, and sour cream, try adding croutons, fresh chives, or a dash of hot sauce for an extra kick. Serve your soup alongside crusty bread perfect for dipping or a simple side salad to round out the meal. You might also enjoy this Ultimate Chicken Potato Soup Recipe for another comforting meal option.
Recipe Variations & Substitutions
| Variation | Description |
|---|---|
| Make it Richer | Substitute ½ cup of sour cream with 4 oz of cubed cream cheese for extra creaminess |
| Make it Gluten-Free | Use a gluten-free cream of chicken soup and verify all other ingredients for gluten-free status |
| Add Veggies | Stir in 1 cup of steamed broccoli florets or corn at the end of cooking for added nutrition |
Storing, Freezing, and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing dairy-based soups can sometimes change their texture, making them grainy when thawed. To reheat, warm gently on the stovetop over low heat, stirring constantly, and avoid boiling to keep it smooth. For more convenient meal prep, consider using your air-fryer for other quick recipes.
Frequently Asked Questions (FAQ) for Hash Brown Potato Soup
How do I make the soup thicker?
Simmer the soup a few extra minutes uncovered to reduce the liquid or make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water and stirring it into the soup.
How can I make this without canned soup?
Melt 4 tablespoons of butter and whisk in 4 tablespoons of flour to make a roux. Slowly add chicken broth, whisking constantly until smooth before adding the potatoes.
How do I prevent the sour cream from curdling?
Remove the pot from direct heat before stirring in the sour cream, and keep the heat low afterwards. Adding sour cream to hot soup slowly helps keep it smooth.
My soup tastes bland, how can I fix it?
Add more salt, a pinch of garlic powder, or a splash of Worcestershire sauce to boost the umami and brighten the flavor.
Conclusion
This easy hash brown potato soup is my trusty weeknight dinner hero, quick, creamy, and downright comforting. It’s perfect when you want a hearty meal without fuss. What are your must-have toppings for potato soup? Let me know in the comments below; I love hearing your ideas! And if you try this recipe, please leave a star rating to help others find this cozy favorite.
Don’t forget to follow me on Pinterest for more recipes @aisharecipes
Hash Brown Potato Soup
Ingredients
Equipment
Method
- In a large pot, combine hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter over medium heat.
- Cook for 20 minutes, or until hash browns are soft, stirring frequently to prevent sticking. Cover the pot and reduce heat if necessary.
- Stir in the shredded cheese, sour cream, salt, and pepper until well combined and the cheese has melted.
- Serve immediately with your favorite toppings.
