Go Back

Hash Brown Potato Soup

Hash brown potato soup made creamy with shredded hash browns, cheddar, and cream cheese for a thick, velvety texture. Simmered in chicken broth with onion and garlic, then finished with sour cream for a rich loaded-style bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Hash brown soup base
  • 30 oz frozen shredded hash browns Thawed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 salt and pepper To taste.
Toppings
  • 1 bacon bits For serving.
  • 1 cheddar Extra, for serving.
  • 1 green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Combine thawed frozen shredded 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 for 20-25 minutes, stirring occasionally, until the hash browns are tender and the soup looks thickening and cohesive.
Thicken and melt in the dairy
  1. Mash some of the hash browns in the pot for a thicker texture, leaving some shreds intact for body.
  2. Stir in cream cheese until completely melted, keeping the heat low enough that it stays smooth and glossy.
  3. Add sour cream and shredded cheddar, then stir until smooth and creamy without visible lumps.
Season and serve
  1. Season with salt and pepper to taste, tasting until the flavor pops and the cheddar notes come through.
  2. Serve topped with bacon bits, extra cheddar, and green onions, so each bowl has a loaded, golden top layer.

Notes

For the creamiest texture, keep the heat at low once the cream cheese goes in so it melts smoothly. Store leftovers in an airtight container in the refrigerator up to 3 days; the soup can be frozen up to 2 months, but expect a slightly thicker texture after thawing—reheat gently with a splash of broth if needed. For a lighter option, use reduced-fat cream cheese and sour cream.