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Hash Brown Potato Soup

Hash brown potato soup with a thick, creamy texture made by simmering shredded hash browns in chicken broth, then melting in cream cheese and stirring until smooth. Loaded with cheddar and finished with bacon bits and green onions for a classic American comfort bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 30 oz frozen shredded hash browns Thaw before cooking.
  • 1 onion Dice for even flavor.
  • 4 garlic cloves Minced.
  • 6 cup chicken broth
  • 10.5 oz cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Creamy and cheesy finish
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • 1 bacon bits For serving.
  • 0.5 cup cheddar For serving.
  • 0.25 cup green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Combine thawed hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder in a large pot.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer 20-25 minutes, stirring occasionally, until the potatoes are tender.
Thicken and melt the cheeses
  1. Mash some of the hash browns in the pot to thicken the soup to your preferred texture.
  2. Stir in the cubed cream cheese until completely melted.
  3. Add sour cream and cheddar, then stir until smooth and creamy.
Season and serve
  1. Season with salt and black pepper to taste.
  2. Serve hot, topped with bacon bits, extra cheddar, and green onions.

Notes

For the thickest texture, mash about one-third of the hash browns after simmering. Store leftovers covered in the fridge for up to 4 days; reheat gently on the stovetop or in the microwave, stirring until smooth. Freezing is not recommended because dairy-based soups can separate when thawed. For a dairy-friendly swap, use cream cheese and sour cream alternatives formulated to melt and remain creamy.