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Frozen Hash Brown Potato Soup

Frozen hash brown potato soup simmers in a creamy chicken broth until the potatoes are tender, then gets finished with sharp cheddar. This easy stovetop soup comes together in a 5-quart Dutch oven for a cozy, cheesy bowl.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 bag (32 oz) hash brown potatoes frozen, diced
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Melt the butter in a 5-quart Dutch oven or heavy pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Sprinkle the flour over the onion mixture and stir for 1 minute.
  5. Gradually whisk in the chicken broth until smooth.
  6. Stir in the frozen hash brown potatoes, salt, and pepper.
  7. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  8. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are tender.
  9. Stir in the heavy cream and cheddar over low heat until the cheese has melted and the soup is hot, about 2 to 3 minutes; do not let it boil.

Notes

For the smoothest finish, keep the soup over low heat after adding the cream and cheese and do not let it boil. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream may separate. For a vegetarian version, use vegetable broth instead of chicken broth.