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Hash Brown Potato Soup

Hash Brown Potato Soup made with shredded hash browns, creamy melted cream cheese, and cheddar for a thick, spoonable bowl. Simmer until the potatoes tenderize, then blend textures by mashing part of the soup for extra body.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 can (30 oz) frozen shredded hash browns thawed
Aromatics and liquids
  • 1 onion diced
  • 4 garlic minced
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Creamy base and flavor
  • 8 oz cream cheese cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt and pepper to taste
Serving toppings
  • 1 bacon bits for serving
  • 1 extra cheddar for serving
  • 1 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 to a simmer and cook 20-25 minutes, stirring occasionally, until the hash browns are tender.
Thicken and finish
  1. Mash some of the hash browns in the pot for a thicker texture while keeping the rest creamy and chunky.
  2. Stir in the cubed cream cheese until completely melted.
  3. Add the sour cream and shredded cheddar, then stir until smooth and fully melted.
  4. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with bacon bits, extra cheddar, and green onions.

Notes

For the creamiest texture, stir frequently once the cream cheese goes in so it melts evenly without lumps. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low heat, adding a splash of broth if needed to loosen. Freezing is not recommended because sour cream can break when thawed and reheated. For a dairy-light option, use reduced-fat cream cheese and sour cream and keep the cheddar amount the same for still-thick soup.