Creamy Hash Brown Potato Soup

prepared hash brown potato soup with bacon, chives and sour cream toppings

5 from 3 votes

Creamy Hash Brown Potato Soup

Creamy, cheesy, and made in one pot, this hash brown potato soup is the perfect cosy weeknight meal. Enjoy leftovers the next day for a comforting lunch.

Prep Time5

Cook Time22

Total Time27

Course: Soup

Cuisine: American

Servings:

Calories: 333kcal

Author: Mimi Harrison

Cost: £1.47

Ingredients

400 ml condensed cream of chicken soup (£1.50)
200 g cheddar grated (£2.99/2)
1 head of broccoli sliced into florets (£0.79)
A few dollops of sour cream (£0.98)
2 spring onions thinly sliced (£0.69/2= £0.35)
150 g / x rashers of streaky bacon (£2.50/2= £1.25)
300 g frozen hash browns (£1.98/2= £0.99)

Cupboard Essentials

1 tsp black pepper
½ tsp cayenne pepper.
1 tbsp cornflour + 2 tbsp cold water
1 litre chicken stock
A few dashes of worcester sauce

Metric - US Standard

Instructions

Preheat the oven to 200°C/400°F. 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 ⅔ 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