Potato Soup with Hash Browns

This potato soup with hash browns skips the chopping! Just toss it all in one pot and enjoy the easiest comfort food.

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Course: Appetizers

Cuisine: American

Keyword: hash brown potato soup recipe, potato soup with hash browns

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 139kcal

Author: Louisa

Gather the ingredients.
Heat a pot over medium heat. Add the frozen hash browns, broth, cream of chicken soup, yellow onions, and butter. Allow everything to heat up until the butter melts.
Let the soup simmer for 20 minutes, stirring continuously, until you can pierce the potatoes with a fork. If you prefer a less chunky soup, you can break up some potatoes with a spoon.
Reduce the heat to low. Stir in the sour cream, freshly shredded cheese, salt, and pepper until combined.
Once the cheese has melted, your soup is done. Ladle the hash brown potato soup into your bowl and top it with a dollop of sour cream, some bacon bits, green onions, and more cheese before serving. Enjoy!

Stir as you cook your potato soup with hash browns to keep it from sticking and burning at the bottom of the pot.
For a thicker soup, blend the soup with an immersion blender before adding the sour cream and cheese. If it turns out too thick, just stir in additional broth.
For Crockpot potato soup, add the frozen hash browns, broth, cream of chicken soup, onions, and butter in the Crockpot and cook on Low for 4 hours. Then, stir in the sour cream, shredded cheese, and seasonings and cook until the cheese is melted.