Hello, friends! Olivia from Crumb Recipes here. Is there anything more comforting than a big, steaming bowl of creamy Potato Soup With Hash Browns on a busy weeknight? Honestly, the thought alone makes me smile. However, I also know that after a long day, the last thing you want to do is stand at the counter peeling and chopping a mountain of potatoes. That’s where this little secret weapon comes in: your trusty bag of frozen hash browns.
Yes, you read that correctly! This recipe transforms simple frozen hash browns into the most luxurious, velvety, and incredibly fast potato soup you’ll ever make. In fact, let’s gather our ingredients and get a pot of comfort on your table in under 30 minutes. I’ll also share all my tips for making it extra creamy and my favorite fun topping ideas.
Why You’ll Love This Hash Brown Potato Soup
Before we dive in, let me tell you exactly why this recipe is about to become a staple in your home.
- Incredibly Fast: Ready in under 30 minutes with no peeling required. The hard work is already done for you!
- Rich & Creamy: We’ll use a simple technique to get a velvety, decadent texture every single time.
- Pantry-Friendly Ingredients: This soup is made with simple, humble ingredients you probably already have in your fridge and pantry.
- One-Pot Wonder: You’ll only need one pot for this entire recipe, which means less cleanup and more time to relax.
Ingredients You’ll Need
Gather these simple ingredients, and you’re already halfway to soup heaven.
- 3 tablespoons butter or olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour (see FAQ for gluten-free option)
- 4 cups chicken or vegetable broth
- 1 (30 oz) package frozen shredded hash browns (do not thaw)
- 1 cup heavy cream or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- Optional: ½ teaspoon smoked paprika
What Kind of Frozen Hash Browns Should I Use?
For the creamiest results, I highly recommend using shredded hash browns. They break down beautifully as they simmer, thickening the soup and creating that wonderful velvety base. Conversely, diced potato hash browns will work in a pinch, but they will yield a chunkier, more textured soup. Both are delicious, so it just depends on your preference!
How to Make Potato Soup with Hash Browns (Step-by-Step)
This process is so straightforward and satisfying. Let’s get cooking.
Step 1: Sauté the Aromatics
First, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Then, add the diced onion and cook until it becomes soft and translucent, which should take about 5-7 minutes. Now, add the minced garlic and cook for just one more minute until it becomes fragrant.
Step 2: Add Liquids and Hash Browns
Next, sprinkle the flour over the onion and garlic mixture. Whisk constantly for about one minute to cook off the raw flour taste. This will create your roux, which is the key to a beautifully thickened soup. Gradually pour in the chicken broth, whisking continuously to ensure no lumps form. Finally, add the entire bag of frozen hash browns directly to the pot. There’s no need to thaw them!
Step 3: Simmer and Thicken
Bring the pot to a gentle boil. Then, reduce the heat to a simmer. Let it cook for about 10-15 minutes, stirring occasionally. You will notice the potatoes soften and the soup begin to thicken noticeably.
Step 4: Stir in the Dairy for Creaminess
Turn the heat down to low. Now, stir in the heavy cream. Finally, add the shredded cheddar cheese one handful at a time, stirring until it’s completely melted and smooth before adding the next. Season with salt, pepper, and smoked paprika if you’re using it. Give it a taste and adjust the seasoning to your liking.
Pro Tips for the Best Results
A few simple tricks will take your soup from great to absolutely incredible.
- For a Creamier Soup: For an ultra-smooth and velvety texture, use an immersion blender to partially blend the soup right in the pot before adding the cheese. Alternatively, you can blend about half of the soup in a traditional blender and then stir it back in.
- Don’t Boil the Cheese: Always add your dairy especially the cheese at the end over low heat. Boiling the soup after adding cheese can cause it to break and become grainy or oily.
- The Flavor Booster: A dash of smoked paprika or a tiny pinch of nutmeg can elevate the flavor profile and add a wonderful depth that complements the potatoes and cheese perfectly.
Fun Variations & Topping Ideas
This soup is a fantastic canvas for your creativity. Here are some ideas to make it your own.
Variations:
- Loaded Baked Potato: Stir in ½ cup of cooked, crumbled bacon and a ½ cup of sour cream along with the cheese.
- Hearty Sausage & Kale: Brown ½ pound of crumbled Italian sausage with the onions. Then, add a few handfuls of chopped kale in the last 5 minutes of simmering.
- Southwestern Style: Add a can of drained corn and a 4-ounce can of diced green chiles. Top with pepper jack cheese and a dollop of salsa.
Toppings:
The topping bar is the best part! Set out little bowls with:
- Crumbled crispy bacon
- Extra shredded cheddar cheese
- Sliced green onions or chives
- A big dollop of cool sour cream or Greek yogurt
- Freshly cracked black pepper
Storing and Reheating
This soup stores beautifully, making it perfect for meal prep.
- Refrigerating: Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Reheating: Gently reheat the soup in a pot on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk as the soup will thicken upon standing. Avoid microwaving on high power, as this can cause the dairy to separate.
FAQs
How do you thicken hash brown potato soup?
The flour and butter roux we make at the beginning is the primary thickener. Additionally, the starches released from the potatoes as they cook will further thicken the soup to a perfect consistency.
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! You will need about 6 cups of peeled and diced Russet potatoes. However, note that the cooking time will be longer simmer for 20-25 minutes or until the potatoes are completely fork-tender.
Can I make this soup in a Crock-Pot?
Yes! Sauté the onions and garlic on the stove, then transfer them to your slow cooker. Add the broth and frozen hash browns. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Thirty minutes before serving, whisk together the cream and flour (to replace the roux) and stir it into the soup. Then, stir in the cheese until melted.
Is this recipe gluten-free?
Easily! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend to make your roux. Ensure your broth and other ingredients are certified gluten-free.
Conclusion
This hash brown potato soup is a testament to the magic of simple, clever cooking. It proves that you don’t need hours or complicated techniques to create a meal that feels like a warm hug. It’s a recipe born from the desire to gather around the table without the fuss, to share stories and nourishment without spending the whole evening in the kitchen.
I truly hope this recipe brings as much joy and comfort to your home as it does to mine. If you make it, I would be absolutely delighted to hear how it turned out for you please leave a comment and a rating below! And if you’re looking for more quick and comforting meal ideas, be sure to follow Crumb Recipes on Pinterest where I share all my favorite recipes. Now, go enjoy your soup
Potato Soup with Hash Browns
Ingredients
Method
- In a large pot over medium heat, combine hash browns, chicken broth, milk, and cream of chicken soup. Stir well.
- Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until hash browns are tender and soup thickens slightly.
- Stir in sour cream and 1 1/2 cups shredded cheddar cheese until melted and creamy. Season with salt and pepper.
- Ladle into bowls and top with crumbled bacon, remaining cheddar cheese, and green onions.
