Hash Brown Potato Soup Recipe

Ah, the beauty of a hearty, comforting bowl of soup! There’s something about a warm, creamy soup that just fills the soul. Now, imagine that soup being filled with crispy golden hash browns, velvety potatoes, and a rich, creamy base. Sounds pretty irresistible, right?

Hash Brown Potato Soup is the perfect blend of those familiar, comforting flavors we all love-warm potatoes and crispy, savory hash browns-melted together into a creamy soup that will have you coming back for more. It’s easy to make, satisfying, and customizable to your taste. Whether you’re looking for a dish to feed a family, or a comfort meal for a chilly night, this recipe has you covered.

So, without further ado, let’s dive into the details of this mouthwatering soup recipe that will undoubtedly become a staple in your home.

This recipe is a great balance of simplicity and indulgence. It uses frozen hash browns as a shortcut to make the process easier without sacrificing any flavor. The creamy base, paired with the crispy texture from the hash browns, brings a combination that feels like a hug in a bowl.

Here’s what you’ll need to get started:

Ingredients Needed

Frozen hash browns (about 20 ounces): These pre-shredded frozen potatoes are the secret ingredient that make this soup easy to whip up in no time.
Russet potatoes (2 medium): Russets are your best bet here, as their starchy texture helps thicken the soup and gives it a rich consistency.
Chicken broth (4 cups): A flavorful base for the soup that enhances all the ingredients. You can also use vegetable broth for a vegetarian version.
Heavy cream (1 cup): This is what gives the soup its ultra-creamy texture. If you’re looking to lighten things up a bit, whole milk can be a substitute.
Butter (3 tablespoons): For sautéing the veggies and adding richness.
Onion (1 medium, diced): A mild, slightly sweet onion flavor that complements the potatoes perfectly.
Garlic (2 cloves, minced): A must for that fragrant, savory punch that adds depth to the soup.
Salt and pepper (to taste): To season the soup and bring all the flavors together.
Shredded cheese (optional, for garnish): Cheddar works great here, but feel free to use your favorite cheese variety.
Sour cream (optional, for garnish): A dollop of sour cream will bring a tangy contrast to the richness of the soup.

Cooking Instructions

Now that you’ve got your ingredients lined up, let’s walk through the process of making this incredible soup. It’s pretty straightforward, but there are a few key steps to make sure you get that creamy texture and balanced flavor.

Cook the aromatics: Start by melting the butter in a large pot over medium heat. Add the diced onion and garlic and sauté for about 4-5 minutes, until the onions are soft and translucent, and your kitchen is filled with that delicious scent.
Add the potatoes: Toss in the diced russet potatoes. Give them a quick stir to coat them in the butter and aromatics. Allow the potatoes to cook for another 5 minutes to develop some flavor.
Add the broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer for about 10 minutes, or until the potatoes are tender. You want them to be soft enough that you can easily mash them with a spoon.
Add the hash browns: Once the potatoes are tender, stir in the frozen hash browns. These will add that crispy texture and blend beautifully into the soup. Let everything simmer for an additional 5-7 minutes until the hash browns soften and thicken the soup.
Add the cream: Pour in the heavy cream and stir to combine. This is where the magic happens-the soup becomes creamy and velvety smooth. Let it simmer for another 5 minutes on low heat to marry all the flavors.
Season and garnish: Taste the soup and season with salt and pepper to your liking. When you’re ready to serve, ladle the soup into bowls and top with shredded cheese, a dollop of sour cream, or any other garnishes you prefer.

Ingredient Insights

Frozen hash browns: While fresh potatoes can certainly be used in this recipe, frozen hash browns are a game-changer. Not only do they save time, but they also provide a unique texture that adds to the overall heartiness of the soup. The crispness of the hash browns helps thicken the broth, making the soup feel more substantial without using heavy flour or cornstarch.
Russet potatoes: These are high in starch, which helps the soup become thicker and creamier when cooked. Their flavor is subtle enough not to overwhelm the dish, yet they add the perfect balance of earthiness that complements the crispy hash browns.
Heavy cream vs. milk: The richness of heavy cream is key to getting that velvety texture, but you can swap it with whole milk if you’re looking to cut back on calories. Just keep in mind, the soup will be less creamy and more broth-like.

Expert Tips

Don’t overcook the potatoes: Make sure your potatoes are soft but not mushy before adding the hash browns. You want the potatoes to retain some texture, and overcooking them could make your soup too starchy and thick.
Blend for a smooth finish: If you prefer a smoother soup, use an immersion blender (or a regular blender) to purée the soup slightly. This will give it a creamy texture while still keeping some chunky bits for texture.
Garnish with fresh herbs: Fresh herbs like chives, parsley, or even crispy bacon bits can add a lovely touch of freshness and extra flavor to your soup.
Add heat: If you like a little kick, toss in a pinch of red pepper flakes or a dash of hot sauce to spice things up.

Recipe Variations

This soup is super versatile, so don’t be afraid to get creative with the ingredients. Here are a few variations you can try:

Vegetarian version: Swap the chicken broth for vegetable broth and skip the bacon garnishes to make this soup fully vegetarian.
Add protein: For a heartier meal, add cooked bacon, crumbled sausage, or shredded rotisserie chicken to the soup. These protein additions will make the soup even more filling and flavorful.
Make it spicy: If you’re into spicy foods, try adding diced jalapeños or a spoonful of chipotle peppers in adobo sauce. It will bring a smoky heat that complements the creamy soup base beautifully.
Dairy-free version: You can make this soup dairy-free by swapping the heavy cream for coconut cream and using dairy-free cheese as a topping.

Final Words

Hash Brown Potato Soup is one of those recipes that balances simplicity with comfort. The combination of crispy hash browns and creamy potatoes creates a satisfying bowl of warmth that will leave you craving more. Whether you’re cooking for a crowd or just need a cozy meal for yourself, this soup delivers on every front.

Plus, it’s totally adaptable, so you can tailor it to fit your dietary preferences or what you have on hand. So don’t be afraid to experiment with different ingredients, and trust me, you’ll end up with a dish that will become a family favorite.

Hash Brown Potato Soup Recipe