Hash brown potato soup is effortless to prepare on the stovetop or in a slow cooker using simple ingredients that require no prep work.
This low-fuss delicious soup is made with frozen hashbrowns, shredded cheddar cheese, and tangy sour cream. Warm your soul with each comforting spoonful once the cold weather sets in.
Ingredients & Substitutions
- Frozen shredded hash brown potatoes - You can substitute shredded fresh potatoes if desired.
- Condensed cream of chicken soup - Make this homemade cream of chicken soup substitute if needed.
- Chicken broth - Chicken stock or vegetable broth can be substituted.
- Yellow onion - A teaspoon of onion powder can be substituted.
- Butter
- Shredded cheddar cheese - You can substitute your favorite cheese.
- Sour cream - A half cup of heavy cream would be a great substitute.
- Kosher salt
- Fresh ground black pepper
- Garlic powder
- Green onions - Fresh chives can be substituted.
Optional - Crumbled bacon or bacon bits would be an excellent addition.
How to make it
This cheesy potato soup recipe with hash browns can just as easily be made in your slow cooker or on the stove top. The only difference is how long it will take to cook.
Add the frozen hash browns to a large pot, along with the cream of chicken soup, chicken broth, chopped onion, butter, black pepper, and garlic powder. Bring the soup to a simmer, and cook for 30 minutes or until the potatoes have softened.
Slow cooker: If using a slow cooker, cook for three hours on high heat.
Place sour cream in a separate bowl, and mix in spoonfuls of hot soup to temper the sour cream. Once the sour cream is warm, it can be added to the soup without curdling.
Finally, add shredded cheese, salt to taste, and green onions. Stir to combine until the cheese has melted. Serve this creamy potato soup with your favorite toppings and crusty bread for dipping.
Storing and Reheating Leftovers
Leftover potato soup with hash browns can be stored in an airtight container and refrigerated for up to a week. Alternatively, this hearty soup can be frozen for up to two months.
When ready to enjoy, leftovers can be warmed up on the stovetop, in a microwave, or crock pot until heated through.
Potato Soup with Hash Browns
Equipment
- Large pot (or slow cooker)
Ingredients
- 30 ounces frozen shredded hash brown potatoes
- 10.5 ounce can condensed cream of chicken soup
- 4 cups chicken broth
- ½ yellow onion chopped
- 4 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- ½ teaspoon kosher salt or to taste
- 2 stalks green onions chopped
Instructions
- Add shredded potatoes, cream of chicken soup, chicken broth, onion, butter, garlic powder, and black pepper to a large pot or slow cooker. Let simmer until hash browns are completely tender - approximately 30 minutes on the stovetop or 3 hours on high heat in a slow cooker.
- Temper the sour cream to prevent curdling by adding hot soup to it in a separate bowl, a spoonful at a time until the mixture is warm.
- Once the sour cream is warm, add it to the soup along with shredded cheese, salt, and green onions. Stir until the cheese has completely melted into the soup, then serve immediately.
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