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Hash Brown Potato Soup is a quick & easy potato soup with frozen hash browns! No peeling or chopping needed. This easy potato soup cooks in one pot on the stove top and is best served with shredded cheese and bacon bits.
For another creative and easy potato soup try this Leftover Mashed Potato Soup recipe. It’s the best way to use up those potato leftovers to create a hearty meal.
Potato Soup Recipe With Hash Browns – Easy Soup Recipe!
Soup season is year-long for me especially when it comes to recipes like this loaded potato soup with a creamy broth base and loaded with all the good stuff – bacon, cheese, sour cream, and green onions.
Using frozen hashbowns for potato soup is one of my favorite kitchen hacks. No need to peel each potato and then chop it up. Simply dump a bag of frozen hash brown potato cubes into a pot, along with some other ingredients, and that’s it. Just minutes of prep time and minimal effort is all it requires.
For a crock pot version of potato soup, that also uses frozen potatoes, be sure and try this Slow Cooker Creamy Potato Soup recipe.
Ingredients Needed For Creamy Potato Soup
- Frozen Hash Brown Potatoes : This recipe calls for the cubes of frozen hash brown potatoes. You will see a version at the store called ‘o Brien’ potatoes that include diced bell peppers and onions along with the hash browns. You can use that if wanted but I think the regular & classic potatoes are best in this recipe. You can also use shredded hash browns as well for a different texture to the soup.
- Small Onion : The onion needs to be very finely diced and you can use a white onion or a yellow onion. If you don’t like onion chunks in soup then try using onion powder instead. You will need 1 teaspoon of onion powder.
- Chicken Broth : The recipe has been tested using low-sodium chicken broth (33% reduced sodium). If you use regular salted chicken broth you may want to reduce the salt slightly or leave it as is, depending on your salt preference.
- Cream of Chicken Soup : Just trust me on this one! It provides a creaminess to the soup and a flavor that you just can’t get with anything else. Cream of celery or cream of mushroom are great substitutes if wanted. You could also use the cream of chicken with herbs condensed soup.
- Salted Butter
- Shredded Cheddar Cheese : For the best creamy melt be sure and shred the cheese, using a box grater, from a block of cheese.
- Sour Cream
- Kosher Salt & Black Pepper
How to Make Potato Soup Using Frozen Cubed Hash Brown Potatoes
- In a large pot, over medium heat, add the frozen hash brown potato cubes (not thawed), diced onion, chicken broth, cream of chicken soup, and butter. Let it heat until the butter is melted.
- Let the potato soup simmer for about 15-20 minutes or until the potatoes are softened and easily pierce with a fork. If wanted, you can take a spoon to break up some of the chunks of potato. I don’t recommend using an immersion blender as that will release too much gluten and starch, and make the soup slimy and create an odd thickness.
- Reduce the heat to low and add in the shredded cheddar cheese, sour cream, salt, and pepper. Stir until combined and melted smooth.
- Serve with all your favorite toppings like shredded cheese, sour cream, bacon bits, and green onions.
Changes & Substitution Ideas For Hearty Potato Soup With Frozen Hash Browns
- Frozen Potatoes : There are a few different options of frozen hash browns that you can use in this recipe. Use the classic cubed hash browns, shredded hash browns, or you can try using the O’Brien (with bell pepper + onions) frozen shredded hash browns for a different flavor profile.
- Cheese : Use a different cheese, or 2-3 difference cheeses, for a different flavor profile. I love the classic cheddar in potato soup but any cheese will work. Use Pepper Jack cheese for a kick. Use white cheddar cheese, Monterey Jack cheese, or a mild or sharp cheddar cheese.
- Make It Healthier : Swap out the sour cream and use plain Greek yogurt instead. You could also use a lite sour cream instead of full-fat sour cream. Top the potato soup with turkey bacon. Use reduced-fat cheddar cheese in the soup and as a topping.
- Chicken Broth : Water + bouillon is a great substitute. You can also use chicken stock or a vegetable broth or stock works well too.
- Onion : A yellow onion or white onion is preferred in this recipe. If you don’t want onion chunks in your soup then try using 1 teaspoon of onion powder in place of the fresh diced onion. You could also use 1/4 cup dried onion flakes instead of the fresh onion.
Favorite Toppings For This Easy Potato Soup Recipe
Potato soup is a thick soup that is so creamy and delicious. It pairs perfectly with an assortment of toppings. Here are some of the best topping ideas for this soup.
- Shredded Cheese : Use cheddar cheese (same as what’s in the soup) or change it up and use a different variety. Extra cheese on top is never a bad idea.
- Diced Green Onions
- Bacon Bits : Cook up some bacon strips and chop them. Make microwave bacon. Or make it really easy and use packaged bacon bits. The bacon adds this delicious smokey flavor to the potato soup and its a must-have!
- Sour Cream : A dollop of sour cream is always a good idea!
This delicious meal is so good when served inside a bread bowl or alongside some crusty bread. The bread soaks up all that creamy and cheesy soup and is the perfect addition to this meal. You can find lots of crusty bread options in the bakery area or in the frozen bread section of the store.
You can also try making my One Hour Rolls. They are so buttery and yummy, and it’s basically a fail-proof recipe so anyone can make them. This potato soup is also really good eaten as is with some amazing toppings. Either way you’re gonna love it!
Oyster crackers or saltine crackers are another great serving option, or topping, for creamy potato soup.
- Heat Level : Check the soup while it’s cooking to make sure it’s not burning or sticking to the bottom of the pot. If needed, turn the heat to medium-low or low.
- Cover Pot With Lid : To really infuse all that flavor and speed up the cooking time, cover the pot with a lid. Make sure to turn the heat down if doing this because the lid traps most of the heat.
- Thinner Soup? : If you prefer your potato soup thinner (not as thick and creamy) then add additional broth to the soup.
- Crock Pot Potato Soup : To make this in the crockpot, simply add all the ingredients (minus the sour cream and cheese) and cook it on low heat for 4-5 hours. Stir in the sour cream and shredded cheese, let it cook until everything is melted and smooth. You can also make it on the stove top and then place it inside the crockpot, on the warm setting, to keep it warm for serving.
Delicious Soup Recipes You’ll Love
- Slow Cooker Creamy Chicken Wild Rice Soup
- Cheesy Chicken Enchilada Soup
- Minestrone Soup
- Rice-a-Roni Chicken Soup
- Creamy Chicken Noodle Soup
- Hamburger Soup
- Chicken Tortilla Vegetable Soup
- Turkey Chili Taco Soup
- Easy Taco Soup
Hash Brown Potato Soup
- 1 bag (32 oz) frozen hash brown potato cubes
- 2 cans (14.5 oz each) reduced-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small yellow onion (finely diced)
- 6 tablespoons salted butter
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Potato Soup Toppings
- shredded cheese
- green onions
- bacon bits
- sour cream
- In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.1 bag (32 oz) frozen hash brown potato cubes, 2 cans (14.5 oz each) reduced-sodium chicken broth, 1 can (10.5 oz) cream of chicken soup, 1 small yellow onion, 6 tablespoons salted butter
- Once the butter has melted allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierce with a fork. * Stir the soup frequently during the cook time to make sure it's not burning or sticking to the bottom of the pot. You can also cover the pot with a lid to help it cook faster. Turn down the heat if needed.
- Stir in the shredded cheese, sour cream, salt, and pepper until combined well and the cheese is melted.1½ cups shredded medium cheddar cheese, 1 cup sour cream, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Serve immediately with all your favorite potato soup toppings.shredded cheese, green onions, bacon bits, sour cream