“`html
If you are craving a warm, comforting bowl of pure bliss, this Homemade Hashbrown Potato Soup Recipe will become your new favorite go-to. Imagine tender, crispy hash browns swimming in a rich, creamy broth, loaded with cheddar cheese, bits of smoky bacon, and a touch of fresh green onions for brightness. This soup perfectly balances velvety creaminess and hearty textures, making it the ultimate cozy meal on chilly days or a crowd-pleaser for family gatherings. Let me walk you through how simple ingredients can come together to create something truly spectacular.
Ingredients You’ll Need
Don’t be fooled by how few ingredients there are — each one plays a crucial role in flavor, texture, and even the color of your Homemade Hashbrown Potato Soup Recipe. From the crispy frozen hash browns to the lush cheddar cheese and gentle hints of onion, these staples make this soup shine.
- 32 oz frozen hash brown potatoes: I use Ore-Ida because their crispy texture perks up the soup’s heartiness.
- 6 tbsp salted butter (melted): Adds rich, silky smoothness and helps create the base for the creamy broth.
- 1/4 tsp ground black pepper: Freshly ground for a subtle spicy warmth that enhances every bite.
- 1 small yellow onion (diced into 1/4-inch pieces): Gives a gentle sweetness and a satisfying bite in the background.
- 1/2 tsp kosher salt: Essential for seasoning and bringing all the flavors together perfectly.
- 10.5 oz cream of chicken soup: Either canned or homemade to add that classic creamy base.
- 1.5 cups shredded cheddar cheese: Freshly shredded melts smoothly for incredible cheesy richness.
- 29 oz reduced-sodium chicken broth: Keeps the soup flavorful without overpowering saltiness.
- 1 cup sour cream (room temperature): Stirred in at the end for lovely creaminess and tang.
- Sour cream (optional for serving): Adds extra lusciousness garnished on top.
- Green onions (thinly sliced, for garnish): Brightens up the dish with fresh color and mild onion flavor.
- Bacon bits or 6 strips crumbled fresh bacon: Provides irresistible smoky crunch.
How to Make Homemade Hashbrown Potato Soup Recipe
Step 1: Sauté Onions and Melt Butter
Start by melting your butter in a large pot over medium heat. Toss in the diced yellow onions, letting them cook gently until they soften and turn translucent. This step builds a sweet, aromatic foundation that will infuse the soup with depth and warmth.
Step 2: Add Hash Browns and Seasonings
Next, stir in the frozen hash brown potatoes along with salt and freshly ground black pepper. Cooking them together allows the hash browns to absorb the flavors while beginning to crisp up slightly, which adds delightful texture to every spoonful.
Step 3: Mix in Cream of Chicken Soup and Broth
Pour in the cream of chicken soup and reduced-sodium chicken broth, giving everything a good stir to combine thoroughly. The broth thins the cream soup into a luscious liquid while the cream soup thickens it just enough for that velvety, comforting consistency you crave.
Step 4: Simmer Until Thickened
Bring the mixture to a gentle simmer and cook uncovered for around 15 minutes, stirring occasionally. This allows the soup to reduce slightly and the potatoes to become tender while flavors meld beautifully.
Step 5: Stir in Cheese and Sour Cream
Lower the heat and slowly add the shredded cheddar cheese, stirring until melted and incorporated perfectly. Finally, fold in the room-temperature sour cream to give the soup that indulgent creamy finish without curdling or separating.
How to Serve Homemade Hashbrown Potato Soup Recipe
Garnishes
Top your soup with a generous dollop of sour cream, a sprinkle of smoky bacon bits, and a handful of freshly sliced green onions. These garnishes create a delightful contrast of creamy, crispy, and fresh elements, elevating every mouthful into a party for your taste buds.
Side Dishes
This soup is quite hearty on its own but pairs beautifully with warm, crusty bread or a simple green salad to balance the richness. Garlic bread or buttery dinner rolls are also fantastic choices that soak up every last drop of this delicious soup.
Creative Ways to Present
Serve this Homemade Hashbrown Potato Soup Recipe in rustic bowls with a drizzle of extra sour cream and a little sprinkle of extra shredded cheese on top for a cozy, inviting presentation. For a fun twist, you can even hollow out bread bowls, filling them with the soup for a rustic, charming touch.
Make Ahead and Storage
Storing Leftovers
Once your soup has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days. The flavors continue to deepen overnight, making your leftovers just as enjoyable, if not better.
Freezing
This soup freezes well. Portion the soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. When you’re ready for a comforting treat, thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and to bring it back to that creamy perfection. If the soup has thickened up too much while chilling or freezing, add a splash of chicken broth or milk to loosen it to your preferred consistency.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
You certainly can, but frozen hash browns save a lot of prep time and provide a consistent crispy texture that fresh potatoes may not achieve as easily. If using fresh potatoes, be sure to finely shred and precook them slightly to soften before adding.
Is there a vegetarian version of this soup?
Absolutely! Swap the chicken broth and cream of chicken soup for vegetable versions and leave out the bacon. You can add smoked paprika or liquid smoke for a lovely smoky flavor without meat.
Can I make this soup dairy-free?
Yes, by substituting butter with olive oil or a vegan butter, using a dairy-free sour cream alternative, and choosing a plant-based cheese, you can adapt this recipe to be dairy-free without losing all the creamy goodness.
How thick should the soup be?
The soup should be thick enough to coat a spoon but still have a silky, pourable consistency. If it becomes too thick, simply stir in a little extra broth or milk while reheating to loosen it up.
Can I prepare this soup in a slow cooker?
Definitely! Combine all ingredients except the cheese and sour cream in your slow cooker and cook on low for 4-6 hours. Stir in cheese and sour cream right before serving to maintain their creamy texture.
Final Thoughts
Give this Homemade Hashbrown Potato Soup Recipe a try and you might just find your new ultimate comfort food. It’s hearty, easy to make, and perfect for warming up any day of the year. I promise once you taste that luscious, cheesy, and perfectly textured soup, it’ll become a beloved classic in your kitchen just like it is in mine.
“`
Print
Homemade Hashbrown Potato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Homemade Hashbrown Potato Soup is a creamy and cheesy delight, perfect for chilly days. Made with crispy frozen hash browns, sautéed onions, a rich blend of chicken broth and cream of chicken soup, cheddar cheese, and a splash of sour cream, this soup offers a hearty, satisfying meal. Garnished with green onions, extra shredded cheese, and crispy bacon bits, it’s a crowd-pleaser that’s simple to prepare in under 30 minutes.
Ingredients
Soup Base
- 32 oz frozen hash brown potatoes (Ore-Ida recommended for extra crispiness)
- 6 tbsp salted butter (melted)
- 1 small yellow onion (diced into 1/4-inch pieces)
- 1/4 tsp ground black pepper (freshly ground preferred)
- 1/2 tsp kosher salt
- 10.5 oz cream of chicken soup (or homemade with 2 tbsp butter, 2 tbsp flour, and 1 cup chicken broth)
- 29 oz reduced-sodium chicken broth
Dairy & Cheese
- 1.5 cups shredded cheddar cheese (freshly shredded preferred for smoother melting)
- 1 cup sour cream (room temperature, to stir in at the end to prevent curdling)
Garnishes
- Sour cream (optional, for extra creaminess)
- Green onions (thinly sliced)
- Shredded cheese (such as Cabot for rich flavor)
- Bacon bits or 6 strips fresh bacon (crumbled)
Instructions
- Prepare ingredients. Begin by measuring out your frozen hash brown potatoes, dicing the onion into small quarter-inch pieces, and shredding cheddar cheese if not already done. If using fresh bacon, cook and crumble it at this stage.
- Sauté onions and butter. In a large pot over medium heat, melt the 6 tablespoons of salted butter. Add the diced onion and cook until translucent and softened, about 3-4 minutes, stirring occasionally to avoid browning.
- Add hash browns and seasonings. Add the frozen hash brown potatoes to the pot along with the ground black pepper and kosher salt. Stir well to combine and cook for another 3-4 minutes to start thawing and warming the potatoes.
- Incorporate cream of chicken soup and broth. Pour in the 10.5 oz of cream of chicken soup and gradually add the 29 oz of reduced-sodium chicken broth. Stir well to blend all ingredients evenly.
- Simmer the soup. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally, until the potatoes are tender and the soup thickens slightly.
- Add cheese and sour cream. Remove the pot from heat. Slowly stir in the shredded cheddar cheese until melted and smooth. Then fold in the room-temperature sour cream carefully to prevent curdling, which adds creaminess and tang.
- Serve and garnish. Ladle the soup into bowls and garnish each serving with additional sour cream (if desired), green onions, extra shredded cheddar cheese, and crispy bacon bits for added texture and flavor.
Notes
- Using freshly shredded cheese instead of pre-shredded yields nicer melting and creamier texture.
- For a vegetarian version, substitute the chicken broth and cream of chicken soup with vegetable-based alternatives.
- To add a smoky flavor, using fresh cooked bacon bits is preferred over pre-packaged ones.
- Room temperature sour cream helps prevent curdling when stirred into hot soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding a splash of broth if needed.
