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Hashbrown Potato Soup

Easy Hashbrown Potato Soup Recipe

Hashbrown Potato Soup is a creamy soup made with hashbrownsand russet potatoes, simmered in a rich broth and finished with milk and heavycream. The result is a thick, velvety soup that’s both satisfying anddelicious. Shredded cheddar cheese adds a cheesy richness, while garlic andonions enhance the flavor. It's a comforting, easy-to-make recipe that can beserved as a meal or a side.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen hashbrowns (or fresh if you prefer)
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large russet potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste
  • Chives or green onions (for garnish, optional)

Equipment

  • Large Soup Pot
  • Wooden Spoon or Silicone Spatula
  • Knife
  • Cutting board
  • Measuring Cups & Spoons
  • Blender

Method
 

  1. Sauté the Onion and Garlic: In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they’re soft and fragrant.
  2. Add the Potatoes: Stir in the diced potatoes and cook for another 3 minutes, letting them absorb the flavors of the onion and garlic.
  3. Add Broth and Simmer: Pour in the chicken or vegetable broth, making sure it covers the potatoes. Bring the soup to a boil, then lower the heat to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender.
  4. Add the Hashbrowns: Once the potatoes are soft, add the hashbrowns to the pot. Let them cook for another 5 minutes to heat through.
  5. Cream it Up: Pour in the milk and heavy cream, stirring to combine. Continue to cook for 5 minutes until the soup is nice and creamy.
  6. Blend for Creaminess (Optional): For a smooth texture, use a hand blender directly in the pot or transfer the soup in batches to a regular blender. Blend until it reaches your desired consistency.
  7. Cheese, Please: Stir in the shredded cheddar cheese until it’s fully melted and the soup is velvety smooth.
  8. Season: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with chives or green onions if desired.

Notes

I cooked this recipe on a chilly evening when I was craving something comforting. The result was a warm, creamy bowl of soup that was filling and flavorful. The combination of hashbrowns and potatoes gives it a satisfying texture, while the cheese adds a rich, velvety finish. If you're short on time, you can even skip blending the soup for a more rustic feel. Try it out—it's a recipe that’s perfect for cold days or any time you want something simple yet delicious!