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
Scale
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.
