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Hash Brown Potato Soup

Hash brown potato soup made with shredded hash browns for a thick, creamy texture, simmered until the onions are tender. Finished with melty cream cheese, cheddar, and sour cream for a smooth, loaded bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (30 oz) frozen shredded hash browns Thaw before cooking.
  • 1 onion Dice for even softening.
  • 4 cloves garlic Minced.
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese Cube so it melts smoothly.
  • 1.5 cup shredded cheddar Reserve a little for serving if desired.
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 bacon bits For serving.
  • 0.25 green onions For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Combine thawed frozen shredded hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder in a large pot or Dutch oven.
  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook 20-25 minutes, stirring occasionally, until the soup thickens slightly.
Thicken and melt the cheeses
  1. Mash some of the hash browns directly in the pot for a thicker, creamier texture.
  2. Stir in cubed cream cheese and cook until completely melted, then add sour cream and shredded cheddar and stir until smooth.
Finish and serve
  1. Season with salt and black pepper to taste, adjusting for your preferred saltiness.
  2. Serve hot, topped with bacon bits, extra cheddar, and green onions.

Notes

For the smoothest texture, cube the cream cheese and stir until there are no visible lumps before adding sour cream and cheddar. Refrigerate leftovers in an airtight container up to 3-4 days. Freezing is not recommended because dairy can separate when thawed and reheated. For a lighter option, use low-fat cream cheese and reduced-fat sour cream while keeping the same amounts.