Hashbrown Potato Soup
This hashbrown potato soup is the ultimate comfort food, perfect for chilly evenings or whenever you’re craving something warm and hearty.
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
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 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.
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.