Hash Brown Soup (Printable Version)
Smooth potato soup made easy with frozen hash browns, finished with melty cheese and bacon on top. No peeling and just one pot in 30 minutes.
# What You'll Need:
01 -
2 cans (14.5 ounces each) low-sodium chicken stock.
02 -
32 oz of frozen diced hash brown potatoes.
03 -
10.5 oz of creamy chicken soup.
04 -
6 tablespoons of salted butter.
05 -
1 small yellow onion, chopped finely.
06 -
1½ cups of freshly shredded medium cheddar.
07 -
1 cup of sour cream.
08 -
¼ teaspoon ground black pepper.
09 -
½ teaspoon kosher salt.
10 -
Extra sour cream for garnishing.
11 -
Grated cheese for topping.
12 -
Crispy bacon bits for garnish.
13 -
Diced green onions for garnish.
# Steps to Follow:
01 -
In a big pot, combine hash brown pieces, chicken stock, creamy chicken soup, diced onion, and butter. Heat on medium.
02 -
Stir often as the soup cooks for 20 minutes, letting the potatoes become tender. Use a lid for quicker cooking.
03 -
Add shredded cheddar, sour cream, salt, and pepper. Stir until the cheese fully melts into the soup.
04 -
Scoop into bowls and top with green onions, bacon crumbles, extra cheese, and sour cream.
# Additional Notes:
01 -
Shred the cheese yourself for smoother melting.
02 -
Stir frequently to keep it from sticking to the pot.
03 -
For a thicker soup, simmer longer or reduce broth.