Easy Potato Soup with Frozen Hash Browns
These easy and quick potato soup recipes using hash browns—especially the frozen kind.
Ingredients
- 1 bag 1 1 bag (28 oz) frozen hash browns (shredded or diced)
- 1 carton 4 cups 1 carton (4 cups) chicken or vegetable broth
- 1 1cup milk 1 cup milk or heavy cream According to Choice
- 1 1 1 small onion, chopped
- 2 cloves garlic 2 cloves garlic, minced
- 1 1 cup shredded cheddar cheese
- 1 Salt, pepper, paprika (to taste) According to your taste
- Optional toppings Optional toppings: bacon bits, green onions, sour cream
Instructions
- In a large pot, sauté onion and garlic until fragrant.
- Add the frozen hash browns and broth. Simmer for 10–15 minutes.
- Stir in milk and cheese, then simmer another 5–10 minutes.
- Use an immersion blender (optional) for a smoother texture.
- Add seasonings and top with your favorite garnishes.
Notes
-
Hash Browns:
Use shredded or diced frozen hash browns straight from the freezer—no need to thaw! Shredded hash browns create a creamier soup, while diced ones add chunky texture. -
Broth Options:
For a richer flavor, use chicken broth. For a vegetarian version, swap in vegetable broth. -
Dairy Choices:
Heavy cream gives the soup extra richness, but whole milk or even evaporated milk works great for a lighter option. -
Cheese Tips:
Use freshly shredded cheddar for the best melt and flavor. Pre-shredded cheese can sometimes make the soup grainy. -
Make It Thicker:
If you prefer a thicker soup, mash a portion of the cooked hash browns with a potato masher or immersion blender before adding the dairy. -
Flavor Boosters:
Add a splash of hot sauce, a pinch of smoked paprika, or a dash of garlic powder for an extra pop of flavor. -
Freezer-Friendly:
If freezing, do so before adding the dairy. Add the milk or cream when reheating for best texture. -
Serving Suggestions:
Top your bowl with crispy bacon bits, green onions, extra shredded cheese, or even a sprinkle of paprika for color.