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Hash Brown Potato Soup

Hash brown potato soup made in one pot with shredded hash browns simmered until creamy, then finished with melted cream cheese for a thick texture. Loaded with cheddar, sour cream, bacon bits, and green onions for a classic American main-dish soup.
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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
  • 30 oz frozen shredded hash browns Thawed.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 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 base
  1. Combine the thawed hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder in a large pot.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer 20-25 minutes, stirring occasionally, until the potatoes soften.
Thicken and finish
  1. Mash some of the hash browns for a thicker texture while the soup is still simmering.
  2. Stir in the cubed cream cheese until completely melted.
  3. Add the sour cream and shredded cheddar, stirring until smooth and creamy.
  4. Season with salt and pepper to taste.
Serve
  1. Ladle into bowls and top with bacon bits, extra cheddar, and green onions.

Notes

For best creaminess, keep the soup at a gentle simmer once the boil is reached and stir often so the dairy blends smoothly. Store leftovers in the refrigerator up to 4 days; reheat on the stovetop over low heat, stirring as needed. Freeze is not recommended because dairy soups can break after thawing. Dietary swap: use turkey bacon bits and swap the cream cheese/sour cream to their lactose-free equivalents if needed.