hash brown potato soup recipe
The Best hash brown potato soup recipe
This soup is also one of those recipes that feels like a hug in a bowl. It’s hearty enough to be a full meal, but it’s still light enough that you don’t feel weighed down afterward. The potatoes give it a nice texture, and the broth base keeps it from being too rich. Plus, it’s a great way to sneak in some extra veggies if you want—sometimes I toss in a handful of spinach or carrots, and no one even notices. My husband always says it’s the perfect comfort food, and I have to agree. It’s not fancy, but it’s exactly what we want when we’re craving something warm and satisfying.
Another thing I love about this recipe is how versatile it is. It works just as well for a quick weeknight dinner as it does for a casual weekend lunch with friends. I’ve even brought it to potlucks, and it’s always one of the first things to disappear. The best part? It reheats beautifully, so leftovers are never a problem. And since it’s made with mostly pantry staples, I can usually make it without a special trip to the store. It’s the kind of recipe that just makes life easier, and that’s something I’ll always appreciate.
Creamy Hash Brown Potato Soup
A comforting and hearty soup featuring crispy hash browns in a creamy, cheesy broth. Perfect for chilly days or a cozy weeknight dinner, this soup is easy to make and packed with flavor.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 3 cups frozen shredded hash browns (thawed)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 slices cooked bacon, crumbled (optional)
- 2 green onions, sliced
- 1/4 cup shredded cheddar cheese (for garnish)
👨🍳Directions
-
1
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. -
2
Stir in the minced garlic and cook for 30 seconds until fragrant. -
3
Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to cook off the raw flour taste. -
4
Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Bring to a gentle simmer. -
5
Stir in the milk, heavy cream, salt, black pepper, paprika, and cayenne pepper (if using). Simmer for 10 minutes, stirring occasionally. -
6
While the soup simmers, heat a skillet over medium-high heat. Add the thawed hash browns and cook until crispy and golden brown, about 5-7 minutes. Set aside. -
7
Once the soup base has simmered, stir in the shredded cheddar cheese until melted and fully incorporated. -
8
Add the sour cream and stir until smooth. Taste and adjust seasoning if needed. -
9
Ladle the soup into bowls and top each serving with a portion of the crispy hash browns, crumbled bacon (if using), sliced green onions, and extra shredded cheese. -
10
Serve immediately and enjoy!
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cheese grater
- Knife and cutting board
- Measuring cups and spoons
- Skillet (for optional bacon)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Hash Brown Potato Soup Works
❓ Frequently Asked Questions About Creamy Hash Brown Potato Soup
1. Can I use frozen hash browns for this soup?
Yes, frozen hash browns work well in this recipe! They’re pre-shredded and save time, but make sure to thaw and drain them first to avoid excess moisture in the soup. If they’re very wet, pat them dry with a paper towel before adding.
2. How can I make this soup creamier?
For a richer, creamier texture, you can stir in ½ to 1 cup of heavy cream, half-and-half, or full-fat coconut milk at the end of cooking. Alternatively, blend a portion of the soup (about 1–2 cups) until smooth and mix it back in for thickness without adding dairy.
3. Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sauté the onions and garlic first, then add all ingredients (except dairy) and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function for the onions and garlic, then pressure cook on high for 8–10 minutes. Stir in dairy after cooking.
4. What toppings pair well with hash brown potato soup?
Classic toppings include shredded cheddar cheese, crispy bacon bits, chopped green onions, sour cream, or a dollop of Greek yogurt. For extra crunch, try crushed potato chips, fried onions, or diced jalapeños for a spicy kick.
5. How long does this soup keep in the fridge, and can I freeze it?
The soup will stay fresh in the fridge for 3–4 days in an airtight container. For freezing, omit dairy (like cream or milk) before storing—it can turn grainy when thawed. Freeze for up to 3 months, then reheat on the stove and stir in fresh dairy when serving.