Hash Brown Potato Soup
A creamy, comforting, and easy-to-make potato soup using frozen hash browns, broth, cheese and sour cream — perfect for chilly days.
Equipment
- Large soup pot
- Ladle
Ingredients
Soup Base
- 1 32 oz frozen hash brown potatoes use cubed or shredded hash browns
- 2 14.5 oz cans chicken broth
- 1 10.75 oz can cream of chicken soup
- 1 small yellow onion finely diced
- ½ cup unsalted butter
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup sour cream
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- In a large soup pot over medium heat, combine the frozen hash brown potatoes, diced onion, chicken broth, and cream of chicken soup.
- Add the unsalted butter to the pot and cook, stirring occasionally, until the butter is melted and the potatoes are heated through, about 15–20 minutes.
- Reduce heat to low, then stir in the shredded sharp cheddar cheese until it is fully melted.
- Add the sour cream, salt, and black pepper, and stir until everything is well combined and heated through.
- Serve hot, optionally with toppings like cooked bacon, green onions, or extra shredded cheese.
Notes
You can customize this soup by adding cooked bacon, green onions, or substituting vegetable broth. Using frozen hash browns saves prep time since no peeling or chopping of fresh potatoes is needed. For a thicker soup, blend a portion with an immersion blender. Serve with crusty bread for a complete meal.