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.
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
- Easy 3-ingredient Potato Soup
- The Best Instant Pot Navy Bean Soup
- The Best Carrot and Celery Soup
- Super Easy Instant Pot Red Lentil Soup
- The Best Carrot and Lentil Soup
Recipe
Hash Brown Potato Soup
INGREDIENTS
- 1 bag 32 oz frozen hash brown potato cubes
- 1 ½ cup cream of chicken soup
- 3 ½ cups reduced-sodium chicken broth
- 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.
Mia Ross says
This soup sounds perfect for the chilly nights ahead! I'm definitely going to try adding some crispy bacon on top because everything's better with bacon, right?
Sierra Wilson says
So excited to try this hash brown trick! I've been peeling potatoes forever – no more! Plus, using a block of cheese for that fresh shred is such a game changer for texture.
Brittany Ward says
This potato soup looks so easy to make! I love that I don't have to peel any potatoes!
Mia Ross says
Yum! This soup recipe is perfect for a cozy night in. Can't wait to try it!
Eloise Edwards says
I really appreciate how simple this recipe is! Hash browns make everything easier.
Linda Rose says
This soup sounds delicious! I love cheesy soups, and this one has so many great toppings!
Fiona Garcia says
I never thought of using frozen hash browns for soup! This is such a great idea!
Ivy Russell says
'Cream of chicken soup' makes it sound even yummier! I’ll definitely give this a try.
Iris Young says
Potato soup is my favorite! Thanks for sharing such an easy recipe!
Anna Brooks says
'One pot' meals are the best! Less cleanup makes me so happy!
Leila Howard says
'O'Brien potatoes' sound fun to add in too! I'll look for those next time.
Leah Turner says
Leftover mashed potatoes in soup? Genius! I always have some lurking in the fridge. Now I can make a cozy meal without wasting anything – and who doesn’t love creamy soups?
Mia Ross says
This Hash Brown Potato Soup sounds like the ultimate comfort food! I love how easy it is, especially with no peeling required. Definitely adding this to my cozy dinner rotation!
Ruby Lee says
Cheddar cheese is life! And the idea of serving this in a bread bowl just makes me want to cozy up on the couch with a good book. Perfect combo for soup season!
Riley Foster says
Using leftover mashed potatoes is such a genius idea! I usually end up with too many after dinner, and now I can turn them into something delicious and comforting.
Aspen Green says
'Bread bowl' for the win! I absolutely agree that dipping crusty bread into creamy soups is the best way to enjoy them. This recipe might become a staple in my house very quickly.
Laura Parker says
I’m all about those quick recipes! This one seems like it’ll be a hit at home. I might even try adding some leftover veggies from the fridge for an extra boost of flavor.
Flora Martinez says
'Cream of chicken soup'? Why didn’t I think of that?! That must really amp up the flavor. Can't wait to whip this up for dinner and enjoy it with crusty bread.
Bianca Howard says
I appreciate how versatile this recipe is! Using different cheeses or even Greek yogurt as a healthier swap makes it feel like you can customize it every time you make it. Yum!
Dakota Bradley says
'Saltine crackers as a topping?' Genius! They add such an awesome crunch, plus they remind me of cozy family dinners growing up. Can't wait to give this recipe a try!
Frances Rose says
Potato soup season year-round? Yes, please! I love how you can make it even healthier with Greek yogurt instead of sour cream. Can’t wait to customize my toppings with whatever I have at home.
Scarlett Bailey says
Love how versatile this recipe is! You can really mix things up with different cheeses or toppings. I’m thinking about adding some jalapeños for an extra kick – yum!
Katie Reed says
I’m all about quick and easy recipes, and this one is right up my alley! Using frozen hash browns is such a clever shortcut. I might just load it up with extra cheese for that gooey goodness!
Nora Powell says
Oh my gosh, this Hash Brown Potato Soup sounds like a lifesaver for busy weeknights! I love that it’s so simple with no peeling or cutting. Perfect for when you want something cozy but don’t have time to fuss in the kitchen!
Bailey Scott says
This recipe is calling my name! I adore creamy potato soups, especially loaded with toppings. And yes to extra cheese—always a good idea!
Elisa Warren says
Hash brown potato soup? Count me in! I appreciate how you included substitutions too—Greek yogurt instead of sour cream sounds like a great idea for a healthier twist!
Maggie Butler says
Ooh, I've never thought of using O'Brien hash browns in my soups! The added flavor from the bell peppers and onions would really elevate it. Gotta give that a shot!
Gemma Kelly says
'O'Brien' potatoes sound like a fun twist! Adding bell peppers and onions would definitely amp up the flavor. I’m excited to experiment with different cheeses too—maybe some Pepper Jack?
Caroline Barnes says
'Thinner soup'? Now you're talking my language! Sometimes I just want something lighter but still creamy. Definitely going to keep that tip handy for next time!
Celeste Hayes says
'O'Brien' potatoes sound so fun to use in this recipe! I never thought of adding bell peppers. It’s little tweaks like that which can make such a difference – love it!
Kennedy Cooper says
"In a bread bowl" - now that's my kind of serving suggestion! I bet it soaks up all that creamy goodness perfectly. Who’s ready for a delicious dinner?
Ivy Russell says
The idea of using frozen hash browns is so clever! It really simplifies things. I usually end up with too many potatoes anyway, so leftover mashed potato soup sounds perfect for me!
Audrey Foster says
'Crock Pot' version? Yes, please! This recipe just keeps getting better with all these options—I'm definitely going to experiment with toppings too.
Layla Clark says
'Bread bowls' are such a classic move! I can already imagine dipping crusty bread into that creamy goodness—it’s the ultimate comfort food experience. Maybe I'll make some rolls too!
Sierra Wilson says
'Cream of chicken soup' is the secret ingredient?! That explains why your soups always taste so good. I'm definitely adding this recipe to my rotation!
Faith Torres says
This Hash Brown Potato Soup sounds like a total game changer! I love that it’s quick and requires no peeling. Perfect for those busy weeknights when I just want something warm and comforting!
Marilyn Edwards says
'Thinner soup' option is brilliant! Sometimes you just want something lighter without losing that creamy comfort. I can definitely see myself enjoying this with crusty bread on the side.
Celeste Hayes says
Potato soup season is the best season! This recipe seems so easy, especially with using frozen hash browns. Plus, who can resist cheesy soup? Count me in for sure!
Carly Morris says
I’m all about that quick and easy cooking! The idea of using frozen hash browns is genius. I can already imagine how creamy and delicious this soup would be topped with some extra cheddar.
Nina Foster says
'Crock Pot Potato Soup' sounds perfect for busy days! Just throw everything in and let it cook while I tackle my to-do list. Can’t wait to try this method out!
Nina Foster says
Yum! I'm all about those quick recipes, especially when they involve cheese. Shredded cheddar on top? Yes, please! This will definitely be a hit in my house.
Hope Foster says
I love how easy this soup is! Honestly, who has time to peel potatoes? Just tossing those frozen hash browns in makes it a breeze. Plus, the cheesy goodness at the end? Yes, please!
Nina Foster says
Honestly, potato soup is my go-to comfort food, and this recipe looks amazing! I’m definitely going to try adding some bacon on top for an extra kick!
Aurora Long says
'Crock Pot Potato Soup' sounds so convenient! Just dump everything and forget about it? Perfect for busy days when you still want something homemade and comforting.
Jocelyn Coleman says
Loaded potato soup with bacon? Count me in! Honestly, who can resist that creamy broth paired with crispy bacon and cheese? It’s like a hug in a bowl!
Miranda Barnes says
I can't wait to try this out with different types of cheese! Pepper Jack sounds like an awesome twist for some extra spice. Thanks for sharing this fabulous recipe!
Evelyn Anderson says
I can already picture myself enjoying this soup in a cozy bread bowl! It’s perfect for when you need something hearty but don’t want to spend hours cooking. Just what I need!
Jamie Morris says
This soup looks so creamy and delicious! I love that you can customize it with different cheeses. Maybe I'll use Pepper Jack for a little kick—yum!
Nina Foster says
'O’Brien potatoes'? What a fun twist for added flavor! This recipe seems super flexible too—can’t wait to experiment with different cheeses and toppings to find my favorite combo.
Cassandra Butler says
I adore potato soup, especially when it's as simple as this recipe! Using frozen hash browns is such a game-changer. I might even throw in some bacon for an extra flavor boost!