Warm, comforting, and undeniably satisfying, this hashbrown potato soup is the ultimate embrace in a bowl. Imagine sinking into a cozy evening with a rich, creamy soup that not only warms your heart but also delights your taste buds.
With the perfect blend of cheesy goodness and tender potatoes, this recipe transforms simple ingredients into a delightful meal that feels like a hug from your grandmother.
Ingredients
Creating the perfect hashbrown potato soup begins with the right ingredients, each contributing to a symphony of flavors and textures that will keep your family coming back for more. Here’s what you’ll need:
- 1 bag (32 oz) frozen hash brown potato cubes: These convenient, pre-cut potatoes provide a hearty base for your soup. If you’re feeling adventurous and want a bit more texture, you can substitute them with diced fresh potatoes, which add a delightful bite to each spoonful.
- 2 cans (14.5 oz each) reduced-sodium chicken broth: This essential ingredient brings depth and warmth to your soup. Opting for reduced-sodium broth allows you to control the saltiness while still packing in the flavor. If you have the time, homemade chicken broth can elevate the dish with its rich, savory notes.
- 1 can (10.5 oz) cream of chicken soup: This adds creaminess and a touch of nostalgia to your soup. For a different twist, consider substituting it with cream of celery or cream of mushroom soup, which adds a unique flavor profile and keeps the soup deliciously comforting.
- 1 small yellow onion, finely diced: Onions are the aromatic backbone of many recipes. When finely diced, they melt into the soup, imparting their natural sweetness. For a milder and sweeter flavor, you can use leeks instead of onions, enhancing the dish’s overall depth.
- 6 tablespoons salted butter: Butter is the secret weapon in this recipe, providing richness and a silky texture that enhances every bite. The saltiness also complements the other ingredients perfectly.
- 1½ cups shredded medium or sharp cheddar cheese: Cheese is what takes this soup over the top. Medium cheddar offers a balanced flavor, but if you want a more pronounced cheesy taste, go for sharp cheddar, which brings a delightful bite that perfectly contrasts with the creaminess.
- 1 cup sour cream: Adding sour cream not only enriches the soup but also gives it a lovely tanginess that balances the flavors beautifully. For a lighter option, substitute with Greek yogurt, which adds protein without sacrificing taste.
- ½ teaspoon kosher salt: Salt enhances all the flavors, so it’s crucial to season your soup correctly. Start with this amount and adjust to taste as needed.
- ¼ teaspoon ground black pepper: A little pepper adds a subtle kick, elevating the soup’s overall profile.
- 1 teaspoon garlic powder: This is an easy way to introduce depth and warmth to your soup. Garlic powder melds beautifully with the other ingredients, giving a comforting, savory undertone.
- ½ teaspoon smoked paprika: While optional, a hint of smoked paprika can add an intriguing smokiness to the soup, bringing a complexity that keeps everyone guessing at the flavors.
Toppings
To finish off your soup and make it a truly customizable experience, consider these delicious toppings:
- Shredded cheddar cheese: A classic choice that adds an extra layer of cheesy goodness right on top of your hot soup.
- Chopped green onions: These add a fresh crunch and a pop of color, making your bowl not just tasty but visually appealing too.
- Crisp bacon bits: For those who enjoy a little crunch and savory goodness, bacon bits provide a delightful contrast to the creamy soup.
- Extra sour cream or Greek yogurt: A dollop on top adds a creamy finish and enhances the tangy flavor.
- Freshly ground black pepper: A sprinkle of freshly ground pepper can elevate the flavor and add a touch of sophistication to your soup.
- Croutons for extra crunch: If you like a bit of texture, croutons provide a satisfying crunch, making each bite even more enjoyable.
Instructions
Start the Soup Base:
- Melt the Butter: In a large pot over medium heat, melt 6 tablespoons of butter. As the butter begins to bubble and foam, it will infuse your soup with a rich flavor.
- Sauté the Onion: Add the finely diced onion to the pot and sauté until softened, about 5 minutes. If you’re using leeks instead, ensure they become tender and fragrant; this will add a subtle sweetness to your base.
- Combine Ingredients: Stir in 1 bag of frozen hash brown potato cubes, 2 cans of chicken broth, and 1 can of cream of chicken soup. For an extra layer of flavor, add 1 teaspoon of garlic powder and ½ teaspoon of smoked paprika (if desired).
- Bring to a Simmer: Increase the heat slightly to bring the mixture to a gentle simmer. Once it reaches a simmer, cover the pot with a lid and let it cook for 20 minutes, or until the hash browns are soft enough to pierce with a fork. Stir occasionally to prevent sticking and ensure even cooking.
Incorporate Dairy and Cheese:
- Melt the Cheese: Reduce the heat to low and stir in 1½ cups of shredded cheddar cheese. Allow the cheese to melt completely into the soup, creating a luscious, creamy texture.
- Add Sour Cream: Once the cheese is melted, gently fold in 1 cup of sour cream. Stir until the soup is smooth and creamy, balancing the richness with a delightful tang.
- Season to Taste: Season your soup with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Taste and adjust the seasoning as needed to suit your preferences.
Final Adjustments:
- Adjust Consistency: If the soup is thicker than you’d like, thin it out with a bit more chicken broth or milk, stirring until you reach your desired consistency.
- Blend for Texture (Optional): For a smoother soup, use an immersion blender to partially blend the mixture, leaving some chunks for added texture and heartiness.
Serve and Garnish:
- Ladle and Top: Serve the soup by ladling it into bowls. Top each serving with extra shredded cheese, chopped green onions, bacon bits, and a dollop of sour cream. For an extra touch of flavor and crunch, sprinkle with freshly ground black pepper, and consider adding croutons or crispy fried onions for a delightful texture contrast.
With each step, you’ll see how easy it is to create a deliciously satisfying hashbrown potato soup that brings comfort to any table. Enjoy every creamy, cheesy bite!
Easy 30-Minute Hashbrown Potato Soup: A Family-Approved Dinner Delight
Ingredients
Main Soup
Toppings
Instructions
Start the Soup Base:
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In a large pot over medium heat, melt 6 tablespoons of butter. Add the finely diced onion and cook until softened, about 5 minutes. If using leeks, make sure they are tender and fragrant.
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Stir in 1 bag of frozen hash brown potato cubes, 2 cans of chicken broth, and 1 can of cream of chicken soup. Add garlic powder and smoked paprika (if using) for added flavor.
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Bring the mixture to a simmer. Once the butter has melted, cover the pot with a lid and cook for 20 minutes, or until the hash browns are soft enough to pierce with a fork. Stir occasionally to prevent sticking.
Incorporate Dairy and Cheese:
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Reduce heat to low. Stir in 1½ cups of shredded cheddar cheese, allowing it to melt fully into the soup.
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Once the cheese is melted, gently fold in 1 cup of sour cream, stirring until the soup is smooth and creamy.
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Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, adjusting to taste.
Final Adjustments:
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If the soup is too thick, you can thin it with a bit more chicken broth or milk to reach your desired consistency.
-
For a smoother texture, use an immersion blender to partially blend the soup while still leaving some chunks for texture.
Serve and Garnish:
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Ladle the soup into bowls and top with extra shredded cheese, chopped green onions, bacon bits, sour cream, and freshly ground black pepper. For a bit of crunch, you can also add croutons or crispy fried onions.
Note
- Watch the Heat: Make sure to check the soup while cooking. If it starts to stick or burn, lower the heat. Stir often to avoid scorching the bottom of the pot.
- Infuse Flavor: Cover the pot during cooking to lock in the flavors and reduce the cooking time, but remember to lower the heat to avoid over-thickening.
- Customize Texture: For a creamier consistency, blend part of the soup or use half-and-half in place of some of the broth. For a chunkier texture, use diced fresh potatoes and lightly mash some after cooking.
- Slow Cooker Version: Add all ingredients (except cheese and sour cream) to the slow cooker. Cook on low for 4-5 hours, then stir in the sour cream and cheese until melted and smooth. Keep warm until ready to serve.
Hashbrown Potato Soup
