Pin it
I want to tell you about my time-saving soup trick - Hash Brown Potato Soup. I stumbled on this idea during a busy weeknight when I was craving something warm but couldn't be bothered with all that potato prep. Frozen hash browns are a total game-changer - you'll get wonderful potato flavor without spending ages peeling and dicing. It's now my number one comfort dish when it's cold outside, especially when topped with gooey cheese, crunchy bacon bits, and chopped green onions.
Brilliant Kitchen Shortcut
Ever had those evenings when you're dying for something warm and tasty but can't spend forever cooking? This soup's got your back. I'm thrilled I can jump past all the potato work and still end up with something that tastes homemade. Just grab a few basic items and dinner's almost ready. My kids always think I've slaved away making it.
Your Shopping List
Frozen cubed hash browns are the foundation - I make sure my freezer's never without them for this recipe. You'll also need some diced onion for depth, chicken stock, cream of chicken soup, plenty of shredded cheddar, and a scoop of sour cream. Don't forget butter, salt and pepper too. These everyday ingredients come together to make the most satisfying bowl you'll try this week.
Cooking Instructions
This is incredibly simple - I could probably whip it up half asleep by now. Just dump those still-frozen hash browns into your pot with chopped onion, stock, cream of chicken soup, and a bit of butter. Let everything bubble until the potatoes soften, then mix in your cheese and sour cream. Add seasoning to taste and boom - you've created soup perfection.
Pin it
Easy Swaps
There are times I use shredded hash browns because that's all I've got. They create a different consistency but taste just as great. When I'm out of cream of chicken soup I grab cream of mushroom instead and it works wonderfully. And for those watching their sodium intake, low-salt broth is a smart switch that keeps all the flavor intact.
Custom Toppings
The garnishes make this dish extra fun at our place. We create a small topping station with crumbled bacon, additional cheese and sliced green onions. My little ones can't resist adding more sour cream while my husband always goes for some hot sauce. It's basically a loaded baked potato in soup form where everyone customizes their own bowl.
Complete Your Dinner
Though this soup stands perfectly well alone, I love serving it alongside fresh crusty bread for dipping. Sometimes I'll throw together a quick green salad or cook some broccoli as a side. It's become our go-to dinner for comfy nights in, particularly when temperatures start dropping.
Storing Leftovers
If we have any remaining soup, which rarely happens, I put it in the fridge for up to three days. Just heat it slowly when you want more and add a little extra broth if it's gotten too thick. I've found you shouldn't let it boil during reheating or you'll mess up the smooth texture.
Pin it
Freezing Advice
I've figured out a cool trick if you want to freeze portions - do it before mixing in any dairy. Then when you're ready to eat, let it thaw overnight, stir in your sour cream and cheese while warming it up, and it tastes almost fresh-made. I often cook twice as much just so I can freeze some.
Heat Adjustments
My family enjoys their soup with some heat, so I usually toss in some crushed red pepper or several drops of hot sauce during cooking. But when my mother visits, I keep it smooth and mild exactly how she prefers it. That's what's great about this dish - it's super easy to tweak for anyone's preferences.
Crockpot Version
On hectic days I toss everything except the dairy products into my slow cooker and let it work its magic for about 4 5 hours on low. Just add your cheese and sour cream right at the end. Keep some spare broth nearby as sometimes it needs a bit more liquid in the crockpot.
Veggie Boost
While this soup tastes fantastic as written, sometimes I sneak in additional vegetables. A few chopped carrots, some corn kernels, or even small broccoli pieces blend in perfectly. It's a clever way to use up fridge leftovers and add some nutrients. My children don't even mind the extra veggies when they're swimming in all that creaminess.
Pro Pointers
After making this soup countless times, I've learned to watch the temperature once you add dairy - nobody wants a separated mess. Keep gently stirring and if it looks too thick, splash in more broth gradually. Too runny? Just let it simmer without the lid for a while. Go with your gut feeling here.
Soul-Warming Food
This soup has turned into my go-to dish when friends need cheering up or we just want something warm and satisfying. That it comes together so fast using frozen hash browns is our little household secret. Whenever I cook it, I'm reminded that often the easiest recipes become our absolute favorites.
Pin it
Frequently Asked Questions
- → What makes frozen hash browns convenient?
- They save effort since you skip the need for peeling or chopping. They cook quickly and still give you the same creamy potato texture.
- → Why is freshly grated cheese better?
- It melts smoother and avoids clumping. Store-bought shredded cheese has additives that prevent a creamy melt.
- → How do I adjust the soup's thickness?
- For a thicker soup, simmer it a bit longer or add more cheese. To thin it, stir in extra chicken broth until it feels right.
- → How do I store any leftovers?
- Pop leftovers into an airtight container and keep in the fridge for up to 3 days. Warm it gently on the stove or microwave, adding a bit of milk if needed.
- → Is it okay to freeze the soup?
- It works, but soups with dairy can separate when thawed. For best results, freeze it before mixing in sour cream and cheese, then add those fresh during reheating.