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Loaded Hash Brown Potato Soup

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This creamy, cheesy potato soup made with frozen hash browns is quick to prepare and filled with comforting flavors, topped with green onions for a fresh finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hash browns (about 20–24 oz) Shredded or diced both work.
  • 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 coconut milk.
  • 1 1/2 to 2 cups shredded cheddar cheese Sharp cheddar gives more flavor.
  • 2 to 3 pieces green onions, thinly sliced For garnish.
  • to taste salt and freshly ground black pepper

Method
 

Cooking
  1. Place the frozen hash browns and chicken broth in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer uncovered for about 10–12 minutes until the potatoes are tender.
  2. Lower the heat to medium-low and stir in the heavy cream. Heat gently until warmed through, about 3–5 minutes.
  3. Remove from heat and stir in shredded cheddar a handful at a time until melted and smooth. Season with salt and pepper to taste.
  4. Ladle into bowls, garnish with chopped green onions, and serve hot.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 35gProtein: 12gFat: 37gSaturated Fat: 20gSodium: 800mgFiber: 2gSugar: 2g

Notes

Serve with crusty bread or garlic toast. For a toppings bar, include crispy bacon, sour cream, and chives for customization. Can be stored in the fridge for 3–4 days or frozen for up to 2 months. Reheat on low heat, adding broth or cream as needed.
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