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Hash Brown Potato Soup

Hash brown potato soup with shredded potatoes simmered until thick and creamy, then finished with melted cream cheese, sour cream, and cheddar. It’s an American main dish loaded with bacon bits and green onions for a classic comfort-bowl texture.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Hash brown potato soup base
  • 30 oz frozen shredded hash browns Thawed
  • 1 onion Diced
  • 4 garlic Minced
  • 6 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese Cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • salt To taste
  • pepper To taste
  • bacon bits For serving
  • green onions For serving

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Add the thawed hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to a large pot.
  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Thicken and melt the dairy
  1. Mash some of the hash browns in the pot to create a thicker, creamier texture.
  2. Stir in the cubed cream cheese until completely melted, keeping the soup at a gentle simmer to prevent scorching.
  3. Add sour cream and cheddar, stirring until smooth and fully melted, about 1-3 minutes.
Season and serve
  1. Season with salt and pepper to taste.
  2. Ladle into bowls and top each serving with bacon bits, extra cheddar, and green onions.

Notes

Pro tip: keep the heat at a gentle simmer once the cream cheese goes in, so it melts smoothly without curdling. Store leftovers in the refrigerator for up to 3-4 days; reheat gently on the stove until warmed through. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use low-fat cream cheese and sour cream and reduce the cheddar slightly.