Potato Soup with Hash Browns
Hash brown potato soup is effortless to prepare on the stovetop or in a slow cooker using simple ingredients that require no prep work.
Servings: 6
Calories: 395kcal
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.
Notes
If you want a creamier soup, you can puree the soup with an immersion blender until smooth once the potatoes have softened.
Nutrition
Calories: 395kcal | Carbohydrates: 33g | Protein: 11g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1351mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 795IU | Vitamin C: 13mg | Calcium: 207mg | Iron: 2mg