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Hash Brown Potato Soup

A hearty and comforting bowl of Hash Brown Potato Soup, perfect for chilly evenings and family gatherings, featuring creamy and cheesy goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 32-ounce package frozen hash brown potatoes
  • 1 small onion (diced)
  • 2 14.5-ounce cans chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 10.75-ounce can cream of chicken soup Can substitute with cream of mushroom soup for a vegetarian option.
  • 1/2 cup unsalted butter
  • 1 1/2 cups sharp cheddar cheese (shredded)
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
  • 1/2 teaspoon salt Adjust seasoning based on taste.
  • 1/2 teaspoon pepper Adjust seasoning based on taste.
Optional Toppings
  • to taste bacon Crispy bits of bacon for added flavor.
  • to taste green onions For garnish.
  • to taste fresh parsley For garnish.

Method
 

Preparation
  1. In a large pot, combine frozen hash brown potatoes, diced onion, chicken broth, and cream of chicken soup.
  2. Add the unsalted butter to the mixture, cooking over medium heat until everything is well-heated for about 15-20 minutes. The hash browns should be tender.
  3. Once heated, reduce the heat to low and add the shredded cheddar cheese, stirring until it melts completely.
  4. Finally, stir in the sour cream, salt, and pepper, mixing until combined and heated through.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 3 months. Reheat on the stove over low heat, stirring occasionally until heated through.