Creamy Hash Brown Potato Soup {Easiest Soup Ever!}
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Whenever Iโm craving a quick and easy meal thatโs comforting, cheesy, and creamy, I reach for the ingredients to make this hash brown potato soup! Itโs all made in one pot (either on the stove top, Instant Pot, slow cooker, or Crock Pot), making it a go-to for a cosy weeknight meal. The best part is the toppings, which include bacon and cheese for an irresistible recipe!
Table of Contents
Why youโll love this recipe
- Super Easy: Some potato soup with hash browns recipes need a good amount of prep time. This super-easy hash brown potato soup requires no peeling or chopping potatoes.
- Versatile: This dish is more like a loaded hash brown potato soup recipe, since it includes crispy bacon bits (or diced ham) and broccoli. It’s easy to swap in your favorite spices, veggies, or meat to make it fit your tastes. You can even make this creamy potato soup with gravy mix or with ranch seasoning for a fun twist!
- Creamy Comfort: Thereโs nothing better than homemade potato soup with hash browns, especially this creamy, comforting version! It’s made with cream condensed chicken soup and sour cream, which adds a delicious richness and creamy texture to each bite.
Keep the potato theme going with these yummy recipes: Parmentier Potatoes, Delicious Boulangere Potatoes, and The CRISPIEST Roast Potatoes.
Ingredients
The main ingredients that make this Hash Brown Potato Soup recipe fantastic are the following:
Diced Hash Browns โ For this potato soup with frozen hash browns, either homemade hash browns (made from fresh potatoes like russet potatoes) or store bought hash browns will work. Any brand will work, like Ore Ida. I recommend using diced hash browns, but shreds will also work.
Cream of Chicken Soup โ The condensed cream of chicken soup is the secret ingredient that helps create a deliciously rich soup base. For a vegetarian take on this easy potato soup with hash browns, use cream of mushroom instead.
Cheese โ Shredded cheddar cheese is typically my pick for this soup recipe, as it adds a lovely flavour. Gouda, muenster, mozzarella, sharp cheddar cheese, or a combination of cheese will also help create a yummy taste.
Broccoli โ I like to sneak broccoli in, as you canโt really taste it in the recipe. But it helps increase the nutrients in the soup. Itโs fussy kid approved!
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Try these variations when making my hash brown potato soup to add your own twist!
- Add Veggies: Iโve already included broccoli in the recipe, but you can always switch it out for cauliflower or sweet corn. Or, add a combination of veggies!
- Add meat: Make this cheesy potato soup with ham or with sausage for a burst of flavour. Just be sure to cube and pre-cook it to avoid eating raw meat.
- Peel and dice your own potatoes: For convenience, I recommend getting storebought hashbrowns. But, if you have the time, feel free to peel/dice your own potatoes. Since they wonโt be par-cooked, youโll need to keep them in the oven for longer before adding them to the soup.
- Add toppings: This isnโt a typical old-fashioned, 4-ingredient potato soup with frozen hash browns; it’s got a depth of flavour from ingredients like shredded cheese, bacon bits, and sour cream. Feel free to mix it up with other toppings like green onions, fresh herbs, or a dollop of crรจme fraiche.
- Make it gluten-free: If you follow a gluten-free lifestyle or diet, you can still enjoy this soup recipe! Be sure to buy gluten-free cream of chicken soup and chicken stock. You can also make a homemade version of each to be sure theyโre gluten-free.
- Make it dairy-free: This recipe can also be vegan with a few quick swaps. Use vegan dairy products, like vegan cream of mushroom, vegan cheese, and vegan sour cream to create a similar flavour.
- Decrease the fat: If you typically make 4 ingredient potato soup with frozen hash browns and cream cheese, a few swaps (like no cream cheese) can help create an equally comforting yet lower in fat recipe. Instead of full-fat sour cream, use Greek yogurt or light sour cream. Add reduced-fat cheese and swap out regular streaky bacon for turkey bacon.
How to make Hash Brown Potato Soup
Preheat oven to 200ยฐC/400ยฐF.
- Bake hashbrowns and steaky bacon on a foil lined baking sheet for 12 minutes (Image 1).
- After 12 minutes, remove the bacon and continue to bake the hashbrowns another 10 minutes (Image 2).
3. In a large saucepan, combine the cream of chicken soup and chicken stock (Image 3).
4. Add the black pepper and cayenne pepper to the soup mixture (Image 4).
5. Add the chopped broccoli to the pot and simmer for about 10 minutes on low heat (Image 5).
6. Once the hashbrowns are baked fully, cut them into smaller pieces if they are large like the ones I used (Image 6).
7. Remove the pan from the heat and stir in the shredded cheese along with the corn flour slurry to help it thicken (Image 7).
8. Add the chopped hashbrowns and stir well. Season with salt and pepper to taste (Image 8).
Can’t get enough potato recipes? Try these dishes this week: Easy Cheesy Mashed Potatoes Recipe, Air Fryer Baby Potatoes, or Easy Tuna Fishcakes with Potato.
Tips for the best result
- Use freshly shredded cheddar for better flavor. Skip the pre-shredded cheddar, since it has an anti-caking ingredient. This anti-caking agent helps keep the cheese from sticking to itself, but also prevents it from melting, as well as freshly shredded cheese. Always shred your cheese at home for the best results.
- To thin the soup, add a bit more broth until it is the consistency you want. If you don’t have extra chicken broth or vegetable broth on hand, a little bit of water will also work.
Serving Suggestions
One of my favorite things about this delicious hash brown potato soup is that it’s so versatile, you can eat it with nearly any side or meal.
For example, this hearty potato soup is really yummy alongside a salad, roasted veggies, crusty bread, or even a bread bowl. You can even enjoy it with a sandwich for a cosier meal.
Leftover Storage and Reheat Instructions
Refrigerator: Once the hash brown potato soup is cooled, pack it into an airtight container (or containers) and refrigerate. This creamy soup should stay good for up to four days.
Freezer: Since this loaded potato soup recipe includes dairy, I don’t recommend freezing leftovers.
Reheat: When youโre ready to reheat leftover hash brown soup, add it to a pan on the stovetop or microwave it in 30-second increments. Add any extra toppings you have, and enjoy!
Recipe FAQs
Yes, you can make hash brown potato soup with shredded hash browns instead of diced. The consistency of the frozen hash brown potato soup will be a bit different, but the flavour will be the same.
Yes, actually, my recipe calls for hashbrowns. It helps cut down on the prep time, since you don’t need to chop/dice potatoes beforehand.
In my recipe, I recommend using cornflour to thicken this potato soup with frozen potatoes. However, you can also use flour, cornstarch, or even extra shredded or cubed cheese.
The easiest way to thin out potato soup made with hash browns on the stove is by adding some broth or stock. In a pinch, you can also add a small amount of water, but it will dilute the flavour a bit. For a creamier, thinner soup, you can dilute it with half and half or with heavy cream.
There could be a few reasons why the potatoes/hash browns arenโt softening in the soup. If they have too much moisture, they may not soften. I recommend cooking the hashbrowns/potatoes in the oven first to help get rid of some of the moisture, so they cook faster. They could also not have cooked long enough, so you may need to simmer the soup for a few extra minutes.
Frozen hash browns are usually partially cooked, so theyโll need to cook for an additional amount of time in any recipe.
Try pairing these mains with hash brown potato soup for an extra comforting meal: Ultimate Grilled Cheese Burger, Healthy Air Fryer Turkey Burgers, or Orzo Pasta Salad.
If you tried this Hash Brown Potato Soup Recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys ๐ Let’s get cooking! – Mimi x
Creamy Hash Brown Potato Soup
Ingredients
- 400 ml condensed cream of chicken soup (ยฃ1.50)
- 200 g cheddar grated (ยฃ2.99/2)
- 1 head of broccoli sliced into florets (ยฃ0.79)
- A few dollops of sour cream (ยฃ0.98)
- 2 spring onions thinly sliced (ยฃ0.69/2= ยฃ0.35)
- 150 g / x rashers of streaky bacon (ยฃ2.50/2= ยฃ1.25)
- 300 g frozen hash browns (ยฃ1.98/2= ยฃ0.99)
Cupboard Essentials
- 1 tsp black pepper
- ยฝ tsp cayenne pepper.
- 1 tbsp cornflour + 2 tbsp cold water
- 1 litre chicken stock
- A few dashes of worcester sauce
Method
- Preheat the oven to 200ยฐC/400ยฐF. Bake the hashbrowns and streaky bacon on a foil lined baking sheet. Cook for 12 minutes, then remove the bacon. Continue to cook the hashbrowns for a further 10 minutes.
- In a large saucepan, combine the condensed cream of chicken soup, chicken stock, black pepper and cayenne pepper.
- Add the chopped broccoli florets and cook for around 10 minutes on low/medium.
- Once the hash browns are cooked, if they are large pieces, chop them into small chunks.
- Turn off the heat and add โ of the cheddar into the pan, along with the cornflour slurry. Once thickened, pour the roughly chopped crispy hash browns into the pan. Season with salt and stir through. Pour into bowls.
- Top with a dollop of sour cream, cheddar, streaky bacon, spring onion and a few dashes of worcester sauce.
Notes
- Adjust the soup’s thickness to your preference.
If the soup is too thick, simply stir in a bit more broth until it reaches your desired consistency. No extra broth? A splash of water will do the trick in a pinch. - Use freshly shredded cheddar for superior melt and flavor.
Skip the pre-shredded cheese, which often contains anti-caking agents that hinder smooth melting. For the richest flavor and best texture, grate your cheddar fresh at home.
Nutrition
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