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Hash Brown Potato Soup

Hash brown potato soup that turns frozen shredded hash browns into a thick, creamy bowl of comfort. Simmer until the flavors meld, then melt in cream cheese and stir in cheddar for a smooth, golden finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 can (10.5 oz) cream of chicken soup
  • 6 cup chicken broth
  • 1 bag (30 oz) frozen shredded hash browns Thawed.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese Cubed.
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 bacon bits For serving.
  • 1 green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. In a large pot, combine thawed frozen shredded hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder.
  2. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer 20-25 minutes, stirring occasionally, until thickened.
  3. Mash some of the hash browns with a spoon or potato masher for a thicker texture.
Melt and finish
  1. Add cream cheese and stir until completely melted and smooth.
  2. Stir in sour cream and cheddar until the soup turns creamy and smooth.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with bacon bits, extra cheddar, and green onions before serving.

Notes

For the creamiest texture, simmer until the broth reduces slightly, then mash enough hash browns to thicken before adding cream cheese. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stove or microwave, stirring as needed. Freezing isn’t recommended because dairy can separate. For a lighter option, use reduced-fat cream cheese and sour cream.