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Hash Brown Potato Soup

Hash brown potato soup made in one pot with thawed shredded hash browns, simmered until creamy and thick. It’s finished with melted cream cheese plus sour cream and cheddar for a smooth, loaded flavor with easy bacon-topping serving.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 30 oz frozen shredded hash browns thawed
Onion
  • 1 onion diced
Garlic
  • 4 garlic cloves, minced
Chicken broth
  • 6 cup chicken broth
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Cream cheese
  • 8 oz cream cheese cubed
Shredded cheddar
  • 1.5 cup shredded cheddar
Sour cream
  • 0.5 cup sour cream
Garlic powder
  • 1 tsp garlic powder
Onion powder
  • 1 tsp onion powder
Salt and pepper
  • 1 salt to taste
  • 1 pepper to taste
For serving
  • 1 bacon bits
  • 1 cheddar extra, for topping
  • 1 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Combine thawed frozen shredded hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder in a large Dutch oven. Stir until the mixture looks evenly combined.
  2. Bring the pot to a boil over medium-high heat, then reduce heat to a simmer. Simmer 20-25 minutes, stirring occasionally, until the potatoes soften and the soup thickens.
  3. Mash some of the hash browns against the side of the pot to create a thicker texture. The soup should look partially creamy with some remaining shreds.
Make it creamy
  1. Add cubed cream cheese and stir until completely melted. The texture should become glossy and smooth as the cheese disappears.
  2. Stir in sour cream and shredded cheddar until smooth. The soup should look thick and evenly cheesy without visible cheese lumps.
  3. Season with salt and pepper to taste. Taste and adjust until the flavor pops.
Serve
  1. Ladle the soup into bowls and top with bacon bits, extra cheddar, and green onions. Serve immediately while hot and creamy.

Notes

Pro tip: thawing the frozen hash browns helps the soup simmer evenly and keeps the texture creamy instead of watery. Store leftovers in a sealed container in the refrigerator up to 3-4 days; reheat gently on the stove, stirring often, as it thickens as it cools. Freezing is not recommended because the dairy can separate when reheated. For a dairy-light option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the method the same.