Loaded Hash Brown Potato Soup

235

18

1.30k

I grew up on the kind of comfort food that seems to wrap a kitchen in warmth — bowls of thick, cheesy potato soup spooned between jokes and TV reruns. This Loaded Hash Brown Potato Soup keeps that nostalgia but shaves prep time to minutes by using frozen hash browns and a handful of pantry staples. It’s creamy, cheesy, and topped with bright green onions for contrast — the kind of weeknight recipe that feels indulgent without being fussy. If you like hands-off, hearty soups that come together fast, this is one to bookmark and make again and again. For a creamier, extra-decadent take, try a similar twist like this cheesy hashbrown soup while you gather your ingredients.

Why you’ll love this dish

This recipe is a small list of familiar ingredients that add up to big comfort. It’s quick (stovetop in about 20–30 minutes), budget-friendly (frozen hash browns stretch well), and kid-approved — cheese and cream are universal peacekeepers at the dinner table. It’s also forgiving: no fancy knife skills required, and you can make it dairy-free or lower-fat with simple swaps.

“Simple, fast, and exactly what I want on a rainy evening — ultra-creamy, cheesy, and so easy to modify.” — a regular weeknight favorite

If you want a hands-off crockpot version for busy days, consider a longer-simmering option like this crockpot loaded baked potato soup for prep-before-work convenience.

How this recipe comes together

Short overview so you know what to expect:

• Combine frozen hash browns and chicken broth in a large pot and bring to a simmer so the potatoes cook through and release starch, thickening the base.
• Stir in heavy cream and heat gently so the soup becomes luxuriously creamy without curdling.
• Fold in shredded cheddar and season to taste, then finish with fresh green onions for color and bite.
  This is mostly simmer-stir-serve — no roux or pre-roasting required.

Gather these items

What you’ll need:

• 1 bag frozen hash browns (about 20–24 oz) — shredded or diced both work. (Substitute: use 3–4 cups freshly grated potatoes; blanch briefly first.)
• 4 cups chicken broth — use low-sodium if you plan to salt later.
• 1 to 1 1/2 cups heavy cream — for richness. (Lower-fat swap: half-and-half or full-fat coconut milk, though flavor will shift.)
• 1 1/2–2 cups shredded cheddar cheese — sharp cheddar gives more flavor.
• 2–3 green onions, thinly sliced — for garnish and a fresh finish.
• Salt and freshly ground black pepper, to taste.

If you want to compare textures or flavors, you can also look at another variation like this loaded baked potato soup for ideas on cheese blends and garnish combinations.

Step-by-step instructions

Pin It!

1. Place the frozen hash browns and chicken broth in a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, then immediately reduce to a simmer. Leave it uncovered or partially covered and simmer until the potatoes are tender, about 10–12 minutes. Stir occasionally to prevent sticking.
2. Lower the heat to medium-low and stir in the heavy cream. Heat gently until the soup is warmed through — avoid boiling once the cream is added to keep it silky and prevent separation, about 3–5 minutes.
3. Remove the pot from the heat and stir in the shredded cheddar a handful at a time until fully melted and smooth. Taste and season with salt and freshly ground black pepper. If the soup is too thick, stir in a splash of broth or cream until you reach the desired consistency.
4. Ladle the soup into bowls and garnish with chopped green onions. Serve immediately while hot.

Best ways to enjoy it

Serving suggestions and pairings:

• Crunch contrast: serve with crusty bread, garlic toast, or salted oyster crackers for texture.
• Toppings bar: offer crispy bacon bits, sour cream, extra shredded cheese, chives, or a drizzle of hot sauce so everyone customizes their bowl.
• Pair with a simple salad: a crisp green salad with a tangy vinaigrette cuts through the creaminess nicely.
• For brunch: top with a poached egg for richness and visual appeal.

How to store & freeze

Storage and reheating tips:

• Refrigerate: cool the soup to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
• Reheat gently: warm over low heat on the stovetop, stirring frequently. Add a splash of broth or cream if the soup has thickened in the fridge.
• Freeze: let the soup cool completely, then freeze in airtight freezer-safe containers for up to 2 months. Note that cream-based soups can separate slightly when frozen; thaw overnight in the refrigerator and reheat slowly, whisking to recombine.
  Food safety note: reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

• Avoid overheating after adding cream: once dairy is added, keep the heat low to prevent scalding or splitting.
• Cheese matters: shred your own cheddar from a block — pre-shredded cheese often contains anti-caking agents that can make the soup slightly grainy.
• Texture control: if you prefer a smoother soup, use an immersion blender to purée part of the pot before adding cheese; leave some chunks for bite.
• Salt carefully: chicken broth can be salty, so add less salt at the end and taste as you go.
• Shortcut: if the hash browns are clumped, break them up in a colander under cold water before adding to the pot to help them separate and cook evenly. For more ideas on loaded potato soup techniques, check this loaded baked potato soup resource.

Creative twists

Flavor swaps and variations to try:

• Bacon & chive: crisp up bacon, crumble on top and swap green onions for chives.
• Ham & leek: stir in small dice of cooked ham and sautéed leeks for a hearty, savory version.
• Vegetarian: use vegetable broth instead of chicken and add a splash of nutritional yeast for umami.
• Spicy cheddar: use pepper jack or add a pinch of cayenne for heat.
• Lighter option: replace half the cream with milk or unsweetened almond milk and stir in a tablespoon of cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) early to keep body without full-fat cream.

Helpful answers

Q: How long does this soup take to make?
A: From frozen to bowl is about 20–30 minutes: 10–12 minutes to simmer the hash browns until tender, a few minutes to warm the cream, and a few minutes to finish with cheese and garnish.

Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes. Peel and shred or dice 2–3 medium potatoes and simmer until tender; you may need a slightly longer cooking time. Parboiling or microwaving them briefly can speed this up.

Q: Will the soup separate if I freeze it?
A: Cream-based soups can separate after freezing. Thaw overnight in the refrigerator and reheat slowly, whisking in a splash of broth or cream to smooth the texture. If texture is a big concern, freeze without the cream and add fresh cream when reheating.

Q: Can I make this in a slow cooker?
A: Absolutely — use a low setting for 4–6 hours until hash browns are tender, add cream and cheese in the last 30 minutes. For a crockpot-friendly version, see the inspiration in this resource: crockpot loaded baked potato soup.

Conclusion

If you want more recipe ideas or alternate methods to compare, check out these helpful resources: Easy Hash Brown Potato Soup (With Frozen Hash Browns) for a similar quick stovetop take, Crockpot Potato Soup with Hash Browns Recipe for a slow-cooker method, Loaded Crockpot Hash Brown Potato Soup for another make-ahead option, and Potato Soup with Hash Browns for extra garnish and flavor ideas to inspire your next batch.