Easy Hash Brown Potato Soup (With Frozen Hash Browns) Recipe

I made an Easy Potato Soup With Hashbrowns using frozen hash browns, with no peeling or chopping and everything cooked in one pot, and there is a single shortcut I always use that you will want to read about.

I never expected frozen shredded hash browns to turn into something this interesting, but here we are. I call it my Hash Brown Soup because its crunchy-to-creamy flip always surprises people.

It started as a riff on an Easy Stovetop Potato Soup I loved, and honestly I messed with it until it felt right. I throw in a pile of shredded sharp cheddar cheese near the end and it melts into gooey strings that make you forget you used frozen potatoes.

It’s simple, a little messy, and way more comforting than it should be, you’ll wanna eat it right away.

Ingredients

• Frozen shredded potatoes give body and starch, add carbs and some fiber, comfy.
• Broth adds savory depth and salt, low cal, supplies sodium not much protein.
• Milk brings creaminess, calcium and protein; cream makes it richer and silky.
• Cheddar gives sharp flavor, fat and protein, melts into cheesy, comforting pockets.
• Onion and garlic add savory sweetness and aroma, little nutrition but big flavor.
• Crispy bacon brings smoky saltiness and protein, but also lots of saturated fat.
• Sour cream adds tang and creaminess, green onions give freshness and slight bite.

Ingredient Quantities

• 1 (20 ounce) bag frozen shredded hash browns, thawed
• 4 cups low sodium chicken broth or vegetable broth
• 2 cups milk (whole or 2% works best)
• 1/2 cup heavy cream or half and half, optional
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked crisp and crumbled, optional
• 2 green onions, sliced
• 1/2 cup sour cream, optional

How to Make this

1. Cook the 6 bacon slices in a skillet until crisp, drain on paper towels and crumble, set aside; you can reserve a teaspoon of bacon fat for extra flavor if you want but butter works fine.

2. In a large pot melt 3 tablespoons unsalted butter over medium heat, add the finely chopped yellow onion and cook until soft and translucent about 5 minutes, then add the 2 minced garlic cloves and cook 30 to 45 seconds until fragrant.

3. Sprinkle in 3 tablespoons all purpose flour and stir constantly for 1 to 2 minutes to cook the raw flour taste, you want a pale roux not browned.

4. Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping the bottom of the pot so nothing sticks, whisk until smooth.

5. Add the thawed 20 ounce bag of frozen shredded hash browns, bring to a gentle simmer and cook 8 to 12 minutes until the potatoes are tender and the soup starts to thicken, stir occasionally.

6. Stir in 2 cups milk (whole or 2% works best) and 1/2 cup heavy cream or half and half if using, warm until the soup is just below a simmer, do not boil or the milk can scorch.

7. Season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon fresh ground black pepper, taste and adjust; if soup gets too thick add a splash more broth or milk to reach the texture you like.

8. Remove pot from heat and stir in 1 1/2 cups shredded sharp cheddar a handful at a time until melted, then fold in 1/2 cup sour cream if using for extra creaminess; reserve a little cheese for topping if you want.

9. If you prefer a creamier, smoother soup pulse an immersion blender briefly right in the pot, or leave it chunky if you like potato bits. Serve hot topped with the crumbled bacon and the sliced green onions.

Equipment Needed

1. Large skillet (10 to 12 inch) for cooking the bacon
2. Large heavy bottomed pot or Dutch oven (6 to 8 qt) for the soup
3. Measuring cups and measuring spoons
4. Whisk for the roux and to smooth in the broth
5. Wooden spoon or heatproof spatula for stirring so nothing sticks
6. Chef’s knife and cutting board for the onion and green onions
7. Slotted spoon or tongs plus paper towels to drain and crumble the bacon
8. Immersion blender or potato masher (optional) if you want a creamier soup
9. Ladle and bowls for serving

FAQ

Easy Hash Brown Potato Soup (With Frozen Hash Browns) Recipe Substitutions and Variations

• Frozen shredded hash browns: swap with 3 to 4 cups fresh shredded russets (squeeze out excess water) or a 20 oz bag frozen diced potatoes, thawed — cooks the same way and still gets creamy.
• Low sodium chicken or vegetable broth: use 4 cups water plus 2 teaspoons bouillon paste or 2 cubes, or use bone broth if you want richer flavor, you’ll notice the difference.
• Milk (whole or 2%): go dairy free with unsweetened soy or oat milk, or for extra richness use 1 1/2 cups evaporated milk plus 1/2 cup water, it’s thicker and more velvety.
• All purpose flour: substitute with 3 tablespoons cornstarch mixed into a cold slurry, or 3 tablespoons potato starch, add slowly until soup reaches the thickness you want.

Pro Tips

– Dry the potatoes good before they hit the pot. Squeeze the thawed hash browns in a clean kitchen towel or spin them in a colander, otherwise the soup gets watery and diluted. If you want a little bite, pan-fry about a cup of the potatoes until golden and toss them in at the end for texture.

– Warm your liquids and add them slowly while whisking. Cold milk or broth hitting a roux will grab and lump, so let them come toward room temp or gently warm first, then pour in a thin stream while you whisk, trust me it saves a ton of frustrating clumps.

– Grate your own cheese and add it off the heat, a little at a time. Bagged shredded cheddar has anti-caking stuff that makes soup grainy, so shred a block, remove the pot from the burner, then stir in handfuls until smooth. If the cheese does separate, stir in a spoonful of sour cream or a splash of cream to bring it back together.

– Don’t be afraid to fix it at the end. If it’s too thick add warm broth or milk, if it tastes flat try a tiny squeeze of lemon or a teaspoon of vinegar to brighten it, and when reheating later, go low and slow and add a bit more liquid so it doesn’t break or scorch.