Description
This creamy hash brown soup is the ultimate comfort food made with frozen shredded potatoes, cheddar cheese, and a rich broth. It’s quick, easy, and perfect for cozy dinners, whether you’re feeding a family or meal prepping for the week.
Ingredients
1 (32 oz) bag frozen shredded hash browns
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter or olive oil
3 cups chicken broth (or vegetable broth for vegetarian version)
1 (10.5 oz) can cream of chicken soup
1 ½ cups shredded cheddar cheese
1 (8 oz) package cream cheese (optional, for extra creaminess)
1 ½ cups milk or heavy cream
Salt and black pepper to taste
Optional toppings: cooked bacon, green onions, extra cheese
Instructions
Sauté Aromatics:
In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and sauté for 1 more minute.Add Base Ingredients:
Stir in the hash browns, chicken broth, and cream of chicken soup. Bring to a boil, then reduce heat to a simmer.Simmer Soup:
Let the soup simmer for 15–20 minutes, stirring occasionally, until the hash browns are tender and the mixture is thickened.Add Dairy:
Stir in the cream cheese (if using), cheddar cheese, and milk or cream. Simmer until everything is melted and well combined. Adjust seasoning with salt and pepper.
Serve:
Ladle into bowls and top with your favorite garnishes. Serve hot with crusty bread or a salad.
Notes
To make it vegetarian, use vegetable broth and a vegetarian cream soup substitute.
Add cooked chicken, ham, or sausage for extra protein.
For a spicy version, mix in diced jalapeños or a dash of hot sauce.
Soup thickens upon cooling—thin with extra milk or broth if reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop (can also be adapted for Crockpot)
- Cuisine: American