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–+ servings

Hash Brown Potato Soup

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A creamy and cheesy hash brown potato soup that's perfect for chilly nights or a quick meal any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 32-ounce package frozen hash brown potatoes A convenient base for the soup.
  • 1 small onion, diced Adds flavor and sweetness.
  • 2 14.5-ounce cans chicken broth Can be substituted with vegetable broth for a vegetarian option.
  • 1 10.75-ounce can cream of chicken soup Substitute with gluten-free version if needed.
  • 1/2 cup unsalted butter Used for flavor and creaminess.
  • 1 1/2 cups sharp cheddar cheese, shredded Provide a rich and creamy finish.
  • 1 cup sour cream Gives a tangy flavor.
  • 1/2 teaspoon salt To taste.
  • 1/2 teaspoon pepper To taste.
Optional Toppings
  • bacon, green onions, fresh parsley For garnish and added flavor.

Method
 

Preparation
  1. In a large pot, combine the frozen hash brown potatoes, diced onion, chicken broth, and cream of chicken soup.
  2. Add the butter, setting the pot over medium heat. Stir occasionally as the mixture heats up.
  3. Cook for approximately 15-20 minutes until the hash brown potatoes are tender.
  4. Lower the heat and stir in the shredded cheddar cheese, allowing it to melt fully into the soup.
  5. Mix in the sour cream, salt, and pepper until everything is well blended and heated through.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 34gProtein: 11gFat: 16gSaturated Fat: 10gSodium: 850mgFiber: 2gSugar: 3g

Notes

For a thinner soup, add more chicken broth. Freeze leftover soup after it cools completely. Reheat to 165°F.
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