I am all about soup, and this hashbrown potato soup recipe comes in for the win. Potato soup cooked from scratch is fantastic, but sometimes I just don't have time. I can start this yummy, easy potato soup with hashbrowns when I wake up after my night shift and have it on the table before my 12-hour night shift begins again.
Why you will love hashbrown potato soup
- One-Pot Recipe - This is an awesome one-pot recipe. Not only is it super easy, but cleanup is easy too.
- Time Saver - Since we are using frozen hashbrowns, we don't have to peel and chop the potatoes.
- Customizable - Everyone can load up their soup however they like. Scallions, bacon, and cheese all make tasty toppings. You could even add a dollop of sour cream.
- Cold Weather Comfort Food - When the temperature drops, there is nothing better than a warm bowl of potato soup.
Tools
- Dutch Oven or Large Pot - I use my 8 quart Dutch oven, but a 6 quart Dutch oven is perfectly sized.
- Sharp Knife
- Cutting Board
- Whisk
- Measuring Cups and Measuring Spoons
- Ladle
- Potato Masher (Optional)
- Cheese Shredder (For The Best Shredded Cheese)
Ingredients
Before you head to the recipe card for exact measurements, here’s a quick look at what you’ll be using.
- Frozen Cubed Hashbrowns - Frozen cubed hashbrowns make this soup recipe so easy. Don't waste time peeling and cutting the potatoes.
- Bacon - Adds a savory flavor, and the grease is the base of the roux. Also, the crispy bacon garnish adds a lot of flavor to the soup.
- Butter - If the bacon grease does not add enough fat to the roux, this addition gives extra richness to the recipe.
- All Purpose Flour - The other half of the roux. The flour serves as the thickener for this creamy soup.
- Onion - Adds flavor to the hashbrown potato soup recipe.
- Whole Milk - This is the creamy base for the soup. Whole milk works best in this recipe.
- Heavy Cream - This elevates the creaminess and adds an extra dose of creamy comfort.
- Chicken Broth - Adds additional flavor and can be used to thin the recipe if it is too thick.
- Garlic Powder, Salt, Black Pepper - Classic seasonings that bring the flavors together. Just enough spices without overpowering the soup. Season to taste.
- Shredded Cheddar Cheese - Melts into the hashbrown soup, adding a touch of creamy thickness. This is also a yummy topping that rounds out the soup.
- Scallions (optional) - Optional, but a must in my house. Some people find the flavor too overpowering, but think it provides a bit of bite and color to the hashbrown potato soup.
Instructions
- Chop the bacon into bite-sized pieces.
- In a large Dutch oven or stockpot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving four tablespoons of the grease in the pot.
- Add the butter (if needed to make four tablespoons) to the pot. Once melted, add the diced onion and cook until softened.
- Sprinkle the flour over the onions and whisk to combine. Cook for about one minute, whisking constantly so the flour does not burn.
- Slowly pour in about one cup of milk while whisking constantly to avoid lumps. Add the remaining milk, cream, and two cups of chicken broth, whisking until smooth. Continue cooking until the mixture thickens and comes to a simmer.
- Stir in the frozen, cubed hashbrowns, garlic powder, salt, and black pepper. Let the soup simmer for 10 minutes, stirring occasionally. Add additional chicken broth to thin to your desired thickness.
- Remove the pot from the heat. Add 1 cup of shredded cheddar cheese, ½ cup at a time, stirring until fully melted and creamy.
- Ladle the soup into bowls and top with the crispy bacon, extra cheddar, and scallions if desired.
Tips for The Best hashbrown potato soup
- Want a thicker soup? Mash some of the cooked potatoes with a potato masher until you reach the texture you like.
- For a thinner soup. Add additional chicken broth.
- Salted or unsalted butter both work, but I always use salted butter.
- Definitely shred your own cheese. Not only does it taste better, but it melts better.
- Store leftovers in an airtight container in the fridge for up to four days. For best results, reheat on the stovetop. You may need to add extra milk to thin it out.
Variations
- Out of cheddar? Colby Jack melts easily and is a great substitute.
- Want a meatless version. Skip the bacon and add four tablespoons of butter to replace the bacon fat.
If you love One-Pot Recipes
- One-Pot Lasagna Soup - A quick and tasty twist on a classic lasagna without all the time and cleanup.
- Tortellini Soup With Sausage And Spinach - This is an easy one pot recipe that is made with frozen tortellini, Italian sausage, and fresh spinach.
Hashbrown Potato Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Made in one pot, this creamy and easy hashbrown potato soup recipe delivers without the endless time and dishes. Loaded with bacon, cheese, and simple ingredients, this is the perfect soup for those busy days.
Ingredients
Scale
- 1 (32 oz) bag frozen cubed hashbrowns
- 10 slices bacon, chopped into small pieces
- 4 tablespoons butter (if needed to add to the grease to make 4 tablespoons of grease/melted butter)
- ½ small onion, diced (red or yellow)
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 ½ cups chicken broth (adjust based on desired thickness)
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1 ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- Scallions, sliced (optional, for topping)
Instructions
- Chop the bacon into bite-sized pieces.
- In a large Dutch oven or stockpot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving four tablespoons of grease in the pot.
- Add the butter (if needed to make four tablespoons of fat/grease) to the pot. Once melted, add the diced onion and cook until softened, about 2/-3 minutes.
- Sprinkle the flour over the onions and whisk to combine. Cook for about 1 minute, whisking constantly to prevent the flour from burning.
- Slowly pour in about 1 cup of milk while whisking constantly to break up any lumps. Add the remaining milk, cream, and 2 ½ cups of chicken broth, whisking until smooth. Continue cooking until the mixture thickens and comes to a gentle simmer.
- Stir in the frozen, cubed hash browns, garlic powder, salt, and black pepper. Let the soup simmer for 15 minutes, stirring occasionally. Add additional chicken broth to thin the soup if desired. Add additional salt and pepper to taste.
- Remove the pot from the heat. Add 1 cup of shredded cheddar cheese, a half cup at a time, stirring until fully melted and creamy.
- Ladle the soup into bowls and top with crispy bacon, extra cheddar, and scallions, if desired.
Notes
- Salted or unsalted butter both work, I personally always use salted butter.
- Out of cheddar? Colby Jack melts well and adds great flavor.
- Want a meatless version? Skip the bacon and add four tablespoons of butter to replace the fat.
- Store leftovers in an airtight container in the fridge for up to 4 days, reheat on the stovetop. You may need to add extra milk to thin it out.
- Definitely shred your own cheese. Not only does it taste better, but it melts better.
- Want a thicker soup? Mash some of the cooked potatoes with a potato masher until you reach the texture you like.
- For a thinner soup, add additional chicken broth to reach the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
