Easy Hash Brown Potato Soup (With Frozen Hash Browns)

Published: November 3, 2024 · Modified: November 4, 2024 By Imsen. This post may contain affiliate links. See the Privacy Policy at the bottom of this page.

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Hash Brown Potato Soup is a quick and easy potato soup made with frozen hash browns. No peeling or cutting required. This simple potato soup boils in a single pot on the stove and is best served with shredded cheese.

This Leftover Mashed Potato Soup dish is another inventive and simple potato soup option. It's the perfect way to use up your potato leftovers and make a hearty meal.

a bowl of chunky potato soup inside a bowl with toppings.

When it comes to recipes like this loaded potato soup, which has a creamy broth base and is stuffed with bacon, cheddar, sour cream, and green onions, I consider soup season to be year-round.

One of my favorite culinary tricks is making potato soup with frozen hash browns. Peeling and chopping each potato is not necessary. All you have to do is add a bag of frozen hash brown potato cubes to a pot with a few other ingredients. It involves very little work and only a few minutes of preparation.

Ingredients Needed For Creamy Potato Soup

Frozen Hash Brown Potatoes: This recipe requires cubes of frozen hash brown potatoes. At the shop, you'll find a variant called 'o Brien' potatoes, which includes diced bell peppers and onions in addition to the hash browns. You can use that if desired, but I believe conventional and classic potatoes work best in this recipe. You may also use shredded hash browns to add a distinct texture to the soup.
Small onion: The onion should be finely sliced, and you can use either a white or yellow onion. If you don't like onion pieces in your soup, try onion powder instead. You'll need one teaspoon of onion powder.
Sour Cream.
Kosher Salt with Black Pepper
Chicken Broth: This recipe was tested with low-sodium chicken broth (33% less sodium). If you use ordinary salted chicken broth, you may want to reduce the salt slightly or leave it as is, depending on your salt tolerance.
Cream of Chicken Soup: Simply trust me on this one! It adds smoothness and taste to the soup that no other ingredient can match. If you like, cream of celery or cream of mushroom can be used instead. You might also use the cream of chicken with herbs condensed soup.
Salted Butter
Cheddar Cheese: For the finest creamy melt, use a box grater to shred the cheese from a block.

How to Make Potato Soup Using Frozen Cubed Hash Brown Potatoes

In a large pot over medium heat, combine the frozen hash brown potatoes (not thawed), diced onion, chicken stock, cream of chicken soup, and butter. Allow to heat until the butter has melted.

Allow the potato soup to simmer for 15-20 minutes, or until the potatoes are tender and readily pierced with a fork. If you choose, use a spoon to break up some of the potato chunks. I do not recommend using an immersion blender since it will release too much gluten and starch, making the soup sticky and uneven in thickness.

Reduce the heat to low and stir in the shredded cheddar, sour cream, salt, and pepper. Stir until thoroughly blended and melted.

Serve with your favorite toppings, including shredded cheese, sour cream, and green onions.

Changes & Substitution Ideas For Hearty Potato Soup With Frozen Hash Browns

Frozen Potatoes: For this dish, you can use a variety of frozen hash browns. For a distinct flavor profile, use the standard cubed hash browns, shredded hash browns, or O'Brien frozen shredded hash browns (with bell peppers and onions).
Use a different cheese, or two or three different cheeses, to create a varied flavor profile. I prefer the typical cheddar in potato soup, but any cheese would do. For an extra kick, add Pepper Jack cheese. You can use white cheddar cheese, Monterey Jack cheese, or mild or sharp cheddar cheese.
Make it healthier: Instead of sour cream, use plain Greek yogurt. You might also use light sour cream instead of full-fat sour cream. Top the potato soup with turkey. Use reduced-fat cheddar cheese in the soup and as a topping.
Chicken Broth: Water and Bouillon is an excellent replacement. You can also use chicken stock, and vegetable broth or stock works great.
Yellow or white onions are ideal for this recipe. If you do not want onion chunks in your soup, use 1 teaspoon of onion powder for the fresh sliced onion. You could also substitute ¼ cup dried onion flakes for the fresh onion.

Favorite Toppings For This Easy Potato Soup Recipe

Potato soup is a rich, creamy soup that tastes great. It pairs wonderfully with a variety of toppings. Here are some great topping possibilities for this soup.

Shredded Cheese: Use cheddar cheese (the same as in the soup), or try a different sort. Adding more cheese on top is always a good idea.
Diced green onions.
Sour Cream: A spoonful of sour cream is an excellent idea!

Serving Suggestions

This delectable dinner is especially good when served in a bread bowl or with crusty toast. The bread soaks up all of the creamy and cheesy soup and is the ideal accompaniment to this lunch. There are several crusty bread varieties available in the bakery or frozen bread department of the shop.

You can also try my One-Hour Rolls. They're so buttery and delicious, and the recipe is virtually foolproof, so anyone can make them. This potato soup is also delicious on its own, with some fantastic toppings. You'll enjoy it either way!

Oyster or saltine crackers make an excellent dish or topping for creamy potato soup.

Recipe Tips

Heat Level: During cooking, check to make sure the soup isn't scorching or sticking to the pot's bottom. Reduce the heat to medium-low or low if necessary.
Cover Pot With Lid: Cover the pot with a lid to expedite the cooking process and truly infuse all that flavor. When doing this, be sure to lower the heat because the lid retains the majority of the heat.
Thinner Soup: You can add more broth to your potato soup if you like it thinner (not as thick and creamy).
Crock Pot Potato Soup: Just put all the ingredients in the crockpot (except for the cheese and sour cream) and cook for four to five hours on low heat. Add the shredded cheese and sour cream, and simmer until everything is smooth and melted. To keep it warm for serving, you may alternatively prepare it on the stovetop and then put it in the crockpot on the warm setting.

If you tried this Hash Brown Potato Soup or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

Delicious Soup Recipes You’ll Love

Recipe

Hash Brown Potato Soup

5 from 28 votes

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Course: dinner, Main Course, Soup

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 206kcal

Author: Imsen

INGREDIENTS

▢ 1 bag 32 oz frozen hash brown potato cubes
▢ 1 small yellow onion finely diced
▢ 4 tablespoons salted butter
▢ 1 cup shredded cheddar cheese
▢ 1 cup sour cream
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper

INSTRUCTIONS

Add the cream of chicken soup, chicken stock, frozen hash brown potatoes, chopped onion, and salted butter to a large pot over medium heat.
Allow the soup to stew for 20 minutes after the butter has melted, or until the hash browns are tender and pierced easily with a fork.
Add the sour cream, salt, pepper, and shredded cheese and stir until the cheese is melted and well blended.
Serve right away with all of your preferred toppings for potato soup.
Sour cream, green onions, and shredded cheese

NOTES

Cheese: Using a box cheese grater, grate the cheese from a block. Making your own cheese shreds has a huge impact. Assure me! Although mild, sharp, or even white cheddar cheese can be used, I prefer to use medium cheddar.

NUTRITION

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