Why You’ll Love This Recipe

Quick and easy – Using frozen hash browns saves time and effort compared to peeling and chopping potatoes.
Rich and creamy – A velvety texture with a cheesy, flavorful broth makes this soup irresistible.
Customizable – Add protein, extra veggies, or spice it up to suit your taste.
Perfect for leftovers – This soup stores and reheats well, making it great for meal prep.
Great for any occasion – Serve it as a main dish or a comforting side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen hash brown potatoes
Chicken or vegetable broth
Onion
Garlic
Cream cheese
Heavy cream or milk
Cheddar cheese
Butter
Flour (optional, for thickening)
Salt and pepper
Green onions or bacon for garnish (optional)

Directions

Sauté the aromatics – In a large pot, melt butter and cook the diced onion until soft. Add garlic and cook for another minute.
Add the broth and hash browns – Pour in the chicken or vegetable broth, then stir in the frozen hash brown potatoes. Bring to a gentle simmer.
Simmer until tender – Cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender.
Add the creamy ingredients – Reduce the heat and stir in the cream cheese until fully melted. Pour in the heavy cream or milk and mix well.
Thicken the soup (if needed) – If you prefer a thicker soup, whisk flour into a bit of milk and stir it in. Let it simmer for a few more minutes.
Melt in the cheese – Stir in shredded cheddar cheese until smooth and creamy.
Season and serve – Add salt and pepper to taste. Garnish with green onions, crispy bacon, or extra cheese before serving.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Add protein – Stir in cooked bacon, ham, or shredded chicken for extra heartiness.
Make it spicy – Add diced jalapeños or a pinch of red pepper flakes for some heat.
Vegetarian option – Use vegetable broth and skip the meat-based garnishes.
Extra veggies – Add corn, carrots, or celery for more texture and flavor.
Lighter version – Use milk instead of heavy cream and reduce the cheese for a lower-calorie option.

Storage/Reheating

Refrigerator – Store leftovers in an airtight container for up to 4 days.
Freezer – This soup can be frozen, but dairy-based soups may change texture after thawing. Store in freezer-safe containers for up to 2 months.
Reheating – Warm on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to adjust consistency.

FAQs

How can I make this soup thicker?

If you prefer a thicker consistency, mix a tablespoon of flour or cornstarch with a little milk before adding it to the soup. Let it simmer until thickened.

Can I use fresh potatoes instead of hash browns?

Yes! Peel and dice fresh potatoes, but they will take longer to cook than frozen hash browns.

What type of cheese works best?

Cheddar cheese is a classic choice, but you can also use Monterey Jack, Colby, or a mix of your favorites.

Is this soup gluten-free?

If you skip the flour or use cornstarch as a thickener, this soup can be gluten-free. Always check ingredient labels to be sure.

Can I make this in a slow cooker?

Yes! Cook on low for 4-6 hours or on high for 2-3 hours. Stir in the cheese and cream cheese at the end to avoid curdling.

Can I use dairy-free alternatives?

Absolutely! Substitute cream cheese, heavy cream, and cheese with dairy-free versions like coconut cream and vegan cheese.

How do I prevent the cheese from clumping?

Use freshly shredded cheese and add it gradually over low heat while stirring to prevent clumping.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.

Can I add meat to this soup?

Yes! Cooked sausage or shredded chicken make great additions.

How do I keep the soup from getting too salty?

If using store-bought broth and cheese, they can be salty. Taste before adding extra salt and use low-sodium broth if needed.

Conclusion

Hash Brown Potato Soup is an easy, creamy, and flavorful dish that’s perfect for any occasion. Whether you enjoy it as a comforting meal on a cold day or as a simple weeknight dinner, this soup is sure to satisfy. With simple ingredients and endless variations, it’s a must-try recipe for any soup lover. Give it a try and enjoy the rich, cheesy goodness!

Hash Brown Potato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Ava
Total Time: 40min
Yield: 6servings
Diet: Vegetarian

Print Recipe

Description

This Hash Brown Potato Soup is a creamy, comforting, and easy-to-make dish perfect for chilly days. Made with frozen hash browns, cheddar cheese, and a rich broth, this flavorful soup comes together quickly for a satisfying meal. Whether you’re looking for a cozy dinner or a make-ahead meal, this recipe is sure to become a family favorite.

Instructions

Sauté the aromatics – In a large pot, melt butter and cook the diced onion until soft. Add minced garlic and cook for another minute.
2️⃣ Add the broth and hash browns – Pour in the broth and stir in the frozen hash browns. Bring to a gentle simmer.
3️⃣ Simmer until tender – Let cook for 15-20 minutes, stirring occasionally, until the potatoes are soft.
4️⃣ Add creamy ingredients – Reduce heat and stir in cream cheese until fully melted. Pour in the heavy cream or milk and mix well.
5️⃣ Thicken if needed – If you prefer a thicker soup, whisk flour into a small amount of milk and stir it in. Let simmer for a few more minutes.
6️⃣ Melt in the cheese – Stir in shredded cheddar cheese until smooth and creamy.
7️⃣ Season and serve – Add salt and pepper to taste. Garnish with green onions, crispy

Notes

Spice it up – Stir in diced jalapeños or red pepper flakes.
Vegetarian option – Use vegetable broth and skip the meat-based garnishes.
Lighter version – Use milk instead of heavy cream and reduce the cheese.
Storage – Keep leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 10min
Cook Time: 30min
Category: soup
Method: Stovetop
Cuisine: American