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Let me share my favorite kitchen shortcut with you this Hash Brown Potato Soup. I discovered this trick when I was craving homemade potato soup but didn't have time for all that peeling and chopping. Using frozen hash browns is pure genius you get all that potato goodness without the prep work. Now it's my go to comfort food on chilly days especially loaded up with melty cheese crispy bacon and fresh green onions.
The Best Kitchen Hack
You know those nights when you want something cozy but don't have hours to spend in the kitchen? That's where this soup saves the day. I love that I can skip all the potato prep and still get that homemade taste. Just a few simple ingredients and dinner's practically done. My family thinks I've spent hours making it.
What You'll Need
The star of the show is a bag of cubed hash browns I always keep some in my freezer for this soup. You'll also want some onion for flavor chicken broth cream of chicken soup plenty of cheddar cheese and a dollop of sour cream. I add butter salt and pepper too. These simple ingredients create the most comforting bowl of soup you can imagine.
Let's Make Soup
This is so easy I can practically make it with my eyes closed now. Just toss those frozen hash browns right into your pot with diced onion broth cream of chicken soup and a pat of butter. Let it all simmer until those potatoes are tender then stir in your cheese and sour cream. Season it just right and that's it you've got soup magic.
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Mix It Up
Sometimes I use shredded hash browns when that's what I have on hand. They give the soup a different texture but it's just as delicious. If I'm out of cream of chicken soup cream of mushroom works beautifully too. And when we're watching our salt intake I grab the low sodium broth it's an easy switch that doesn't sacrifice flavor.
Top It Your Way
The toppings are half the fun in our house. We set up a little topping bar with crispy bacon bits extra cheese and fresh green onions. My kids love adding an extra dollop of sour cream and my husband always reaches for the hot sauce. It's like a baked potato in soup form and everyone gets to make it their own.
Make It a Meal
While this soup is plenty filling on its own I love serving it with warm crusty bread for dunking. Sometimes I'll toss together a quick side salad or roast some broccoli to round things out. It's become our favorite cozy night dinner especially when the weather turns chilly.
Save Some For Later
When we have leftovers which isn't often I store them in the fridge for up to three days. Just warm it gently when you're ready for more and add a splash of broth if it's thickened up too much. I've learned not to let it boil when reheating or the texture gets a bit funny.
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Freezer Tips
Here's a trick I've learned if you want to freeze this soup do it before adding the dairy. Then when you're ready to eat thaw it overnight add your sour cream and cheese while reheating and it's almost as good as fresh made. I often make a double batch just for this reason.
Spice It Up
My family likes their soup with a little kick so I often add a pinch of red pepper flakes or a few dashes of hot sauce while it's cooking. But when my mom visits I keep it mild and creamy just the way she likes it. That's what I love about this recipe it's so easy to adjust to everyone's taste.
Slow Cooker Magic
On busy days I throw everything except the dairy in my slow cooker and let it do its thing for about 4 5 hours on low. Just stir in your cheese and sour cream at the end. Keep some extra broth handy sometimes it needs a splash more in the slow cooker.
Add Some Color
While this soup is perfect as is sometimes I sneak in extra vegetables. A handful of carrots some corn or even some broccoli florets work beautifully. It's a great way to use up whatever's in the fridge and add some extra nutrition. My kids don't even mind the extra veggies when they're swimming in this creamy soup.
My Best Tips
After making this soup countless times I've learned to watch the heat once the dairy goes in nobody wants curdled soup. Keep stirring and if it looks too thick add broth a little at a time. Too thin? Just let it simmer uncovered for a bit. Trust your instincts here.
Pure Comfort
This soup has become my signature dish when friends need a pick me up or we just want something cozy and comforting. The fact that it comes together so quickly with frozen hash browns is our little secret. Every time I make it I'm reminded that sometimes the simplest recipes become our biggest favorites.
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Frequently Asked Questions
- → Why use frozen hash browns instead of regular potatoes?
- Frozen hash browns save time since there's no peeling or chopping needed. They also cook faster than raw potatoes while giving the same creamy potato soup texture.
- → Why should I grate my own cheese?
- Fresh grated cheese melts better and gives a smoother texture than pre-shredded cheese. Pre-shredded cheese contains additives that can make it clump and not melt as well.
- → Can I make this soup thicker or thinner?
- For thicker soup, let it simmer longer or add more cheese. For thinner soup, add more chicken broth until you reach your desired consistency.
- → What's the best way to store leftover soup?
- Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of milk when reheating.
- → Can I freeze this soup?
- While you can freeze this soup, dairy-based soups can separate when thawed. If freezing, do so before adding the sour cream and cheese, then add these fresh when reheating.