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There’s something incredibly comforting about a steaming bowl of soup — especially when it’s thick, creamy, and packed with the homey goodness of potatoes. If you’re looking for a quick, hearty, and no-fuss dinner, hash brown potato soup is the perfect recipe to add to your weeknight rotation. Whether you’re using it as a cozy winter warmer or a lazy Sunday supper, this creamy potato soup made with frozen hash browns is an easy, delicious, and budget-friendly dish your whole family will love.
What’s even better? This 4 ingredient potato soup with frozen hash browns can be whipped up in just one pot with minimal prep. Yes, only four base ingredients—plus a few optional extras if you want to elevate it. So if you’ve ever wondered how to make a flavorful potato soup with hash browns without all the chopping and peeling, keep reading.
Why You’ll Love This Hash Brown Potato Soup
- Ultra Easy: No peeling or dicing required thanks to frozen hash browns.
- Few Ingredients: Just 4 main ingredients to make a creamy, satisfying soup.
- Budget Friendly: Simple pantry staples that won’t break the bank.
- Quick to Prepare: Ready in under 30 minutes from stovetop to table.
- Crowd-Pleaser: Great for feeding the whole family or a hungry group.
Whether you’re a seasoned home cook or just learning your way around the kitchen, this recipe is practically foolproof.
Ingredients for Hash Brown Potato Soup
Here are the simple ingredients you’ll need to make this creamy potato soup using frozen hash browns:
- 1 bag (30 ounces) of frozen shredded hash browns
These replace the need to peel and grate potatoes, making prep a breeze. Use diced hash browns for a chunkier texture if preferred. - 4 cups of chicken broth (or vegetable broth)
Provides the flavorful base for your soup. Use low-sodium if you want more control over the salt content. - 1 can (10.5 ounces) of condensed cream of chicken soup
Adds creamy richness and depth. Swap for cream of mushroom or celery for a vegetarian twist. - 1 block (8 ounces) of cream cheese, cubed and softened
Melts into the soup and gives it a rich, velvety texture. Use full-fat for best results.
Optional Add-ins to Elevate Your Soup:
- Shredded cheddar cheese – adds extra cheesiness.
- Cooked and crumbled bacon – for that savory, smoky bite.
- Green onions or chives – adds color and a fresh finish.
- Salt, pepper, garlic powder – to season to your liking.
Step-by-Step Instructions
Here’s how to make your hash brown potato soup from start to finish:
1. Prepare Your Ingredients
Before turning on the stove, gather and measure everything. If your cream cheese is still cold, leave it out to soften so it melts smoothly.
Pro Tip: Cube the cream cheese into small pieces so it melts more easily into the soup.
2. Combine Broth, Soup, and Hash Browns
In a large soup pot or Dutch oven, pour in the chicken broth and condensed cream of chicken soup. Whisk them together until combined. Then, stir in the frozen hash browns.
Stovetop Tip: Medium heat is perfect for this stage—hot enough to simmer, but not boil.
3. Simmer Until Tender
Bring the mixture to a gentle simmer. Stir occasionally to prevent sticking. Let it cook for 15–20 minutes, or until the hash browns are soft and the soup begins to thicken.
Texture Tip: For a smoother soup, use shredded hash browns; for a chunkier feel, go with diced.
4. Add the Cream Cheese
Reduce heat to low and add the cubed cream cheese. Stir continuously until it melts completely and the soup turns creamy and smooth. This takes about 5 minutes.
Don’t Skip Stirring: It ensures even melting and prevents clumps of cream cheese.
5. Season to Taste
Now is the time to taste your soup and add seasonings. Start with 1/2 teaspoon each of salt and black pepper, and adjust to your preference. A dash of garlic powder or paprika also works beautifully.
6. Serve and Garnish
Once the Hash Brown Potato Soup is creamy and steaming hot, ladle it into bowls and top with your favorite garnishes.
Suggested Toppings:
Shredded cheddar cheese
Crispy bacon bits
Chopped green onions
Sour cream or hot sauce drizzle
Pro Tips for the Perfect Hash Brown Potato Soup
- Use Full-Fat Cream Cheese: It melts more evenly and adds a richer taste than low-fat alternatives.
- Don’t Boil After Adding Cream Cheese: Keep the soup at a low simmer to prevent curdling.
- Add Cheese at the End: If using cheddar, stir it in after the soup is off the heat for a smooth finish.
- Make It a Meal: Add protein like rotisserie chicken, diced ham, or even sausage to bulk it up.
Serving Suggestions
This hash brown potato soup is delicious on its own, but here are a few ideas to turn it into a complete meal:
- Crusty Bread or Rolls: Nothing beats dunking warm bread into a bowl of creamy soup.
- Side Salad: Serve with a crisp garden salad or Caesar salad for freshness.
- Grilled Cheese Sandwich: Classic and always a winner next to creamy soup.
- Baked Potatoes: Double down on the potato love with small baked russets on the side.
Recipe Variations & Customizations
Want to make this soup your own? Here are some fun and delicious variations to try:
Cheesy Hash Brown potato Soup
Stir in 1–2 cups of shredded cheddar cheese at the end for an ultra-cheesy version.
Meat Lover’s Twist
Add in cooked sausage, bacon, or shredded chicken to turn this into a protein-packed main course.
Spicy Kick
Mix in diced green chiles, a pinch of cayenne pepper, or a splash of hot sauce for a little heat.
Vegetarian Option
Use cream of mushroom or celery soup and vegetable broth instead of chicken for a fully vegetarian meal.
Slow Cooker Method
Combine all ingredients except cream cheese in a crockpot. Cook on LOW for 6 hours or HIGH for 3–4. Add cream cheese during the last 30 minutes and stir until smooth.
FAQs About Hash Brown Potato Soup
Can I use diced hash browns instead of shredded?
Yes! Diced hash browns will give Hash Brown Potato soup a chunkier texture. Just be sure to cook them long enough to become tender.
Can I freeze leftovers?
It’s best not to freeze cream cheese-based soups as they can separate when reheated. However, you can store leftovers in the fridge for up to 4 days.
Is this recipe gluten-free?
Check the labels on your cream of chicken soup and broth. Many brands offer gluten-free versions.
Can I use fresh potatoes instead of hash browns?
Yes, but it will require peeling and dicing. Frozen hash browns make this recipe quick and easy.
How do I thicken the soup more?
Simmer it uncovered for an additional 10 minutes or stir in instant mashed potatoes for a thicker texture.
Substitutes & Ingredient Alternatives
- Cream Cheese: Substitute with sour cream, Greek yogurt, or a dairy-free cream cheese for a lighter or vegan option.
- Hash Browns: If you don’t have frozen hash browns, use peeled and grated raw potatoes.
- Cream of Chicken Soup: Swap with cream of mushroom, celery, or homemade roux-based white sauce.
- Broth: Vegetable broth works just as well for a vegetarian-friendly version.
Nutritional Information (Per Serving)
Serving Size: 1.5 cups | Makes 6 servings
- Calories: 310
- Protein: 7g
- Carbohydrates: 28g
- Fat: 20g
- Saturated Fat: 12g
- Sodium: 750mg
- Fiber: 2g
- Sugar: 3g
Note: Nutritional info may vary depending on the brand of ingredients used and any add-ins.
Final Thoughts
This hash brown potato soup is comfort food at its finest — creamy, cozy, and cooked in one pot. It’s the kind of recipe that proves simple ingredients can still deliver big flavor. Whether you’re a beginner cook or just short on time, this 4-ingredient soup delivers the ultimate bowl of happiness without the hassle.
So next time you need a comforting dinner that’s as easy as it is delicious, grab a bag of hash browns and whip up this satisfying soup. Your taste buds (and your schedule) will thank you!
Have you tried this recipe yet?
Drop a comment below and let us know your favorite toppings or any fun twists you added!
