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Hash Brown Potato Soup

Hash brown potato soup made creamy and thick by simmering shredded hash browns with broth and cream of chicken soup, then mashing for a hearty texture. Finished with melted cream cheese, cheddar, and sour cream for a loaded, comforting bowl.
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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: 460
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns Thawed
Aromatics and seasonings
  • 1 onion Diced
  • 4 garlic Minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 salt To taste
  • 0.5 pepper To taste
Soup base
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Creamy additions
  • 8 oz cream cheese Cubed
  • 1 cup shredded cheddar Divided
  • 0.5 cup sour cream
Toppings
  • 1 bacon bits For serving
  • 1 green onions For serving

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. In a large pot, combine thawed hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the hash browns are tender.
Thicken and melt the cheese
  1. Mash some of the hash browns in the pot for a thicker texture.
  2. Stir in the cubed cream cheese until completely melted.
  3. Add sour cream and cheddar, then stir until the soup is smooth and creamy.
  4. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and green onions.

Notes

For the smoothest texture, stir until cream cheese melts fully before adding sour cream and cheddar. Refrigerate leftovers in an airtight container for up to 4 days; freezer: no. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same simmer time.