This hashbrown potato soup is the ultimate comfort food, perfect for chilly evenings or whenever you’re craving something warm and hearty.
Made with frozen hash brown potatoes, this easy recipe comes together in just 30 minutes and delivers rich, creamy flavors the whole family will love.
Last winter, I whipped up this soup during a snowstorm when the pantry was running low, and it’s been a staple ever since.
Using frozen hash browns makes it incredibly fast and fuss-free, while the creamy texture feels like a warm hug in a bowl. Trust me, once you try it, you’ll be coming back for seconds (and maybe even thirds!).
What’s Inside This Recipe?
Why You’ll Love This Recipe
It’s quick and easy, on the table in just 30 minutes.
Comforting and creamy, with minimal effort required.
Made with simple pantry staples and frozen hash browns.
Easy to customize with your favorite toppings or add-ins.
Ingredients for Hashbrown Potato Soup
This recipe keeps things simple with everyday ingredients you might already have on hand. Here’s what you’ll need:
- 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
Optional Toppings:
- Shredded cheese
- Green onions
- Sour cream
- Beef bacon bits
How to Make Hashbrown Potato Soup
This easy potato soup with hashbrowns comes together in just a few simple steps. Let’s get started!
1. Combine the Base 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. Stir everything together, and once the butter has melted, let the mixture cook for about 20 minutes.
Tip: Stir frequently to prevent the soup from sticking to the bottom of the pot. Cover the pot with a lid to help the potatoes cook faster, and lower the heat if needed.
2. Add the Creamy Ingredients
Once the hash browns are soft and fork-tender, stir in the shredded cheese, sour cream, salt, and pepper. Mix everything well until the cheese is fully melted and the soup is creamy and smooth.
3. Serve and Enjoy
Ladle the soup into bowls and top with your favorite potato soup toppings. A sprinkle of shredded cheese, crisp bacon bits, and a dollop of sour cream make it even more irresistible!
How to Serve Your Hashbrown Potato Soup
- This soup is a meal on its own, but you can easily pair it with warm, crusty bread or a fresh green salad for a complete dinner.
- If you’re serving guests, set up a topping bar with options like green onions, shredded cheese, and bacon bits so everyone can customize their bowl.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! Here’s how to store and reheat your Hashbrown Potato Soup to enjoy it later:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days.
- Freezing: While the soup can be frozen, the texture may change slightly due to the dairy. If freezing, let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
- Reheating: Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if it’s too thick.
Top Tips for Customizing Your Hashbrown Potato Soup
- Add protein: Stir in cooked shredded chicken or crumbled sausage for a heartier soup.
- Make it vegetarian: Swap the chicken broth for vegetable broth and use cream of mushroom soup instead of cream of chicken.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
- Try different cheeses: Swap cheddar for Monterey Jack, Swiss, or a blend for a unique twist.
Your Questions About Hashbrown Potato Soup Answered
Can I use fresh potatoes instead of frozen hash browns?
Yes! Peel and dice about 4–5 medium russet potatoes into small cubes, then follow the recipe as written. Keep in mind that fresh potatoes may take a bit longer to cook.
Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients except the cheese, sour cream, salt, and pepper to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheese, sour cream, salt, and pepper just before serving.
What’s the best way to thicken the soup?
If you prefer a thicker soup, you can mash some of the hash browns with a potato masher or immersion blender. Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
Can I make this soup ahead of time?
Yes, this soup reheats beautifully! Prepare it up to 2 days in advance, store it in the fridge, and reheat on the stovetop when ready to serve.
Pure comfort in a bowl — so simple, so delicious!
This hashbrown potato soup is everything you want in a comforting bowl of goodness quick, creamy, and loaded with flavor. Whether you’re making it for a weeknight dinner or serving it to guests, this recipe is sure to be a hit. I can’t wait to hear how it turns out for you!
If you try this recipe, let me know in the comments below or tag me on social media. And don’t forget to check out my other easy, comforting recipes, there’s always something new to discover!
Hashbrown Potato Soup
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
Optional Toppings:
- Shredded cheese
- Green onions
- Sour cream
- Beef bacon bits
Instructions
Combine the Base 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. Stir everything together, and once the butter has melted, let the mixture cook for about 20 minutes.
- Tip: Stir frequently to prevent the soup from sticking to the bottom of the pot. Cover the pot with a lid to help the potatoes cook faster, and lower the heat if needed.
Add the Creamy Ingredients
- Once the hash browns are soft and fork-tender, stir in the shredded cheese, sour cream, salt, and pepper. Mix everything well until the cheese is fully melted and the soup is creamy and smooth.
Serve and Enjoy
- Ladle the soup into bowls and top with your favorite potato soup toppings. A sprinkle of shredded cheese, crisp bacon bits, and a dollop of sour cream make it even more irresistible!
Notes
Freezing: While the soup can be frozen, the texture may change slightly due to the dairy. If freezing, let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
Reheating: Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth if it’s too thick. Top Tips for Customizing Your Hashbrown Potato Soup Add protein: Stir in cooked shredded chicken or crumbled sausage for a heartier soup.
Make it vegetarian: Swap the chicken broth for vegetable broth and use cream of mushroom soup instead of cream of chicken.
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Try different cheeses: Swap cheddar for Monterey Jack, Swiss, or a blend for a unique twist.
