Creamy Hashbrown Potato Soup – Cozy, Comforting, and Easy
There’s something deeply satisfying about a bowl of creamy potato soup, especially when it’s fast, hearty, and packed with flavor. This version uses frozen hashbrowns for an effortless shortcut, so you get silky, spoonable comfort without peeling a single potato. It’s rich but not heavy, and it leans on simple pantry ingredients you probably already have.
Whether it’s a weeknight dinner or a lazy Sunday lunch, this soup hits the spot. Add your favorite toppings, grab a warm piece of bread, and you’re set.
Creamy Hashbrown Potato Soup - Cozy, Comforting, and Easy
Ingredients
Method
- Sauté the aromatics. In a large pot or Dutch oven, melt the butter over medium heat.Add the onion and celery. Cook for 5–6 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the hashbrowns. Pour in the frozen shredded hashbrowns.Stir to coat with the aromatics and butter. Cook for 2–3 minutes to take the chill off.
- Pour in the broth. Add the chicken or vegetable broth, salt, pepper, onion powder, and smoked paprika. Stir well, then bring to a gentle simmer.
- Simmer and thicken. Cover partially and simmer for 15–20 minutes, stirring occasionally.The potatoes will soften and release starch, naturally thickening the soup.
- Add dairy. Lower the heat to medium-low. Stir in the milk or half-and-half and the sour cream. Warm through slowly.Do not boil after adding dairy, or it may split.
- Finish with cheese. Stir in the shredded cheddar until fully melted and smooth. Taste and adjust seasoning with more salt and pepper as needed.
- Serve. Ladle into bowls and top with more cheddar, bacon, and chives. Serve with crusty bread or a simple salad.
Why This Recipe Works
This soup uses frozen shredded hashbrowns, which cook quickly and break down just enough to thicken the broth. You still get a creamy texture without needing a blender.
A base of sautéed onions, celery, and garlic adds depth, while chicken or vegetable broth keeps it light. A touch of dairy at the end brings everything together, creating a smooth, velvety finish. Toppings like bacon, cheddar, and chives add texture and flavor, so every bite feels satisfying.
What You’ll Need
- 2 tablespoons unsalted butter (or olive oil)
- 1 medium yellow onion, diced
- 2 celery stalks, diced (optional but recommended)
- 3 cloves garlic, minced
- 1 bag (28–32 oz) frozen shredded hashbrown potatoes (no need to thaw)
- 4 cups chicken or vegetable broth
- 1 cup milk or half-and-half (for extra richness, use heavy cream)
- 1/2 cup sour cream (adds tang and body)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon smoked paprika (optional for depth)
- 1 cup shredded sharp cheddar (plus more for topping)
- Cooked bacon, crumbled (optional topping)
- Sliced green onions or chives (for garnish)
How to Make It
- Sauté the aromatics. In a large pot or Dutch oven, melt the butter over medium heat.Add the onion and celery. Cook for 5–6 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the hashbrowns. Pour in the frozen shredded hashbrowns.Stir to coat with the aromatics and butter. Cook for 2–3 minutes to take the chill off.
- Pour in the broth. Add the chicken or vegetable broth, salt, pepper, onion powder, and smoked paprika. Stir well, then bring to a gentle simmer.
- Simmer and thicken. Cover partially and simmer for 15–20 minutes, stirring occasionally.The potatoes will soften and release starch, naturally thickening the soup.
- Add dairy. Lower the heat to medium-low. Stir in the milk or half-and-half and the sour cream. Warm through slowly.Do not boil after adding dairy, or it may split.
- Finish with cheese. Stir in the shredded cheddar until fully melted and smooth. Taste and adjust seasoning with more salt and pepper as needed.
- Serve. Ladle into bowls and top with more cheddar, bacon, and chives. Serve with crusty bread or a simple salad.
How to Store
Let the soup cool until just warm, then transfer it to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if it thickens.
For freezing, dairy can separate slightly, but it’s still doable: cool completely, freeze up to 2 months, and rewarm slowly while whisking. For best texture, freeze before adding dairy, then stir in the milk, sour cream, and cheese after reheating.
Health Benefits
- Potatoes provide potassium and vitamin C, which support heart health and immune function.
- Onions and garlic add antioxidants and prebiotic fibers that help gut health.
- Using broth instead of heavy cream for most of the liquid keeps it lighter without losing flavor.
- Customizable toppings let you keep it balanced—try Greek yogurt instead of sour cream and add steamed veggies or lean protein.
Pitfalls to Watch Out For
- Boiling after adding dairy can cause curdling. Keep the heat gentle once milk and sour cream go in.
- Over-salting early can sneak up on you, especially with cheese and bacon.Season lightly at first and adjust at the end.
- Skipping the sauté leads to flat flavor. Softening onions, celery, and garlic builds a strong base.
- Too thick? Add warm broth or milk a little at a time until it reaches your ideal consistency.
- Too thin? Simmer uncovered for a few minutes, mash a few potato shreds with a spoon, or add a small handful of cheese.
Recipe Variations
- Loaded Baked Potato Style: Add more cheddar, bacon, chives, and a dollop of sour cream on top. Sprinkle with black pepper.
- Chicken and Corn: Stir in 1–2 cups cooked shredded chicken and 1 cup corn kernels during the final simmer.
- Vegetarian and Lighter: Use vegetable broth, skip bacon, and swap sour cream for plain Greek yogurt.Add spinach or peas at the end.
- Spicy Southwest: Add diced green chiles, cumin, and a touch of chipotle. Top with pepper jack and cilantro.
- Ham and Cheddar: Stir in diced cooked ham and a pinch of mustard powder for a deli-style twist.
- Dairy-Free: Use olive oil, dairy-free milk (like unsweetened almond or oat), and a plant-based sour cream or cashew cream. Skip the cheese or use a dairy-free version.
FAQ
Can I use cubed hashbrowns instead of shredded?
Yes.
Cubed hashbrowns work well, but they take a bit longer to soften and won’t thicken the soup as much on their own. If you prefer extra body, lightly mash some cubes against the pot or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
Do I need to thaw the hashbrowns first?
No, you can add them straight from the freezer. Just give the soup a couple of extra minutes to return to a simmer after adding them.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute and adds similar tang.
Stir it in off the heat to prevent curdling, and adjust seasoning to taste.
How can I make it gluten-free?
This recipe is naturally gluten-free as written, assuming your broth and toppings are certified gluten-free. There’s no flour or roux needed because the potatoes thicken the soup.
Why did my soup separate?
Separation usually happens from high heat after adding dairy. Keep the soup at a gentle simmer before adding milk and sour cream, then reduce to low and avoid boiling.
If it separates slightly, whisk in a splash of cream or milk to bring it back together.
Can I make this in a slow cooker?
Yes. Add onions, celery, garlic, hashbrowns, broth, salt, and spices to the slow cooker and cook on Low for 4–6 hours or High for 2–3 hours. Stir in milk, sour cream, and cheese during the last 15–20 minutes, then adjust seasoning.
What are the best toppings?
Sharp cheddar, crispy bacon, chives or green onions, cracked black pepper, and a dollop of sour cream are classics.
Crushed crackers, hot sauce, or a drizzle of olive oil are also great additions.
Wrapping Up
Creamy Hashbrown Potato Soup is the kind of simple comfort you can make any night of the week. It’s fast, flexible, and loved by kids and adults alike. Keep a bag of hashbrowns in the freezer, and you’re never far from a warm, satisfying bowl.
Make it your own with toppings and add-ins, and enjoy every cozy spoonful.
