Easy Potato Soup With Hashbrowns
This is the kind of soup you make when the weather turns chilly and you want dinner without much fuss. It’s creamy, comforting, and comes together fast thanks to frozen hashbrowns. No peeling, no dicing, no long simmering.
Just a big pot of warm, hearty goodness that tastes like you put in way more effort than you did. Pair it with crusty bread or a side salad and you’re set.
Why This Recipe Works
- Frozen hashbrowns save time: You skip peeling and chopping while still getting that familiar potato texture.
- Simple pantry ingredients: Broth, onions, butter, and a few fridge staples create rich flavor without special shopping.
- Creamy without being heavy: A mix of milk and a little cream gives body without turning the soup overly rich.
- Flexible base: You can add cheese, bacon, veggies, or keep it classic—this soup adapts to what you have.
- Quick to the table: It cooks in about 30 minutes, making it weeknight-friendly.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional, helps prevent scorching)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/4 teaspoon smoked paprika (optional, for depth)
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 (30–32 oz) bag frozen shredded hashbrowns (no need to thaw)
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese (optional but recommended)
- Salt and black pepper, to taste
- 1/2 cup sour cream (optional, for tang and creaminess)
- Chopped green onions or chives, for garnish
- Crispy bacon bits, for topping (optional)
How To Make This Easy Potato Soup With Hashbrowns
- Warm a large pot over medium heat. Add the butter and olive oil.
When the butter melts, stir in the onion with a pinch of salt. Cook 4–5 minutes, until soft and translucent.
- Add the garlic, thyme, and smoked paprika. Cook 30 seconds, just until fragrant. Don’t brown the garlic—it can turn bitter.
- Sprinkle in the flour and stir to coat the onions.
Cook 1–2 minutes, stirring often, to remove the raw flour taste. It will look pasty—that’s good.
- Slowly whisk in the broth, a little at a time, to avoid lumps. Keep whisking until smooth and slightly thickened.
- Add the frozen hashbrowns.
Stir, bring to a gentle simmer, then reduce the heat to medium-low. Cover partially and cook 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
- Pour in the milk and cream. Stir and warm through 3–5 minutes. Do not boil after adding dairy to prevent curdling.
- If using, stir in the cheddar until melted.
Taste and season with salt and pepper.
- For extra creaminess, stir in sour cream off the heat. Adjust consistency with a splash of broth or milk if too thick.
- Ladle into bowls and top with green onions, bacon bits, and a little extra cheese if you like.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of milk or broth if it thickens in the fridge.
- Freeze: Dairy-based soups can separate when frozen.
If you plan to freeze, cook through step 5, cool, and freeze up to 2 months. Reheat, then add milk, cream, and cheese fresh to maintain a smooth texture.
Why This Is Good for You
- Potatoes offer fiber and potassium: They help with satiety and support heart health.
- Onions and garlic add antioxidants: They bring flavor and beneficial compounds without extra calories.
- Customizable richness: Use milk or half-and-half, or swap in lighter dairy to keep it balanced.
- Add-in friendly: Stir in peas, spinach, or broccoli to boost vitamins and texture.
Pitfalls to Watch Out For
- Boiling after adding dairy: This can cause curdling. Keep it at a gentle simmer or lower once milk and cream go in.
- Not seasoning enough: Potatoes soak up salt.
Taste and adjust at the end to bring flavors forward.
- Skipping the flour cook time: Raw flour can taste chalky. Give it 1–2 minutes to toast before adding broth.
- Over-thickening: The soup thickens as it sits. Keep extra broth or milk handy to loosen it before serving.
- Using high heat with cheese: Cheese can turn grainy if overheated.
Stir it in off the heat or on low.
Recipe Variations
- Loaded Baked Potato Style: Add extra cheddar, sour cream, bacon, and chives. Finish with a few cracks of black pepper.
- Ham and Corn: Stir in 1 cup diced cooked ham and 1 cup frozen corn during the simmer for a sweet-savory twist.
- Vegetable Boost: Add 1–2 cups of chopped kale or baby spinach in the last 5 minutes. Or mix in steamed broccoli florets.
- Spicy Southwest: Use pepper jack cheese, add a can of diced green chiles, and finish with cilantro and a squeeze of lime.
- Dairy-Light: Use all milk (no cream) and skip the cheese.
Blend a cup of the soup and stir it back in for body without extra dairy.
- Gluten-Free: Replace flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold milk; whisk in after the broth simmers.
- Crispy Topping: Brown a handful of hashbrowns separately until crisp and sprinkle over bowls for texture.
FAQ’s Easy Potato Soup With Hashbrowns
Can I use cubed hashbrowns instead of shredded?
Yes. Cubed hashbrowns work well, but they may need a few extra minutes to become tender. The soup will be a bit chunkier, which many people enjoy.
How can I make it vegetarian?
Use vegetable broth instead of chicken broth and skip the bacon topping. The rest of the recipe stays the same.
What if I don’t have heavy cream?
Use half-and-half or more milk. You can also add a tablespoon of cream cheese for extra richness if you have it.
Can I make this in a slow cooker?
Yes. Add onions, garlic, spices, broth, and hashbrowns to a slow cooker and cook on low 4–5 hours. Stir in milk, cream, and cheese in the last 20–30 minutes. Season to taste.
How do I thicken the soup without flour?
Blend a cup of the soup and return it to the pot, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold milk) and simmer until thickened.
Does this recipe work without cheese?
Absolutely. It’s still creamy and satisfying. Taste and adjust seasoning, and consider a dollop of sour cream for tang.
What’s the best way to reheat leftovers?
Low and slow. Warm over low heat on the stove, stirring often. Add a splash of milk or broth to loosen the texture.
Can I add protein to make it more filling?
Yes. Cooked bacon, shredded rotisserie chicken, diced ham, or even browned breakfast sausage are great additions.
How salty should I make it?
Season gradually. Start with low-sodium broth, then add salt at the end. Potatoes soak up salt, so taste before serving and adjust as needed.
Is it okay to use pre-shredded cheese?
Yes, but it may not melt as smoothly due to anti-caking agents. If possible, freshly grated cheddar melts silkier.
Wrapping Up
Easy Potato Soup with Hashbrowns is the shortcut comfort meal you’ll make on repeat. It’s fast, flexible, and deeply satisfying, with a creamy texture and cozy flavor. Keep a bag of frozen hashbrowns in the freezer and you’re always one pot away from a hearty dinner.
Add your favorite toppings, tweak the richness to your taste, and enjoy a warm bowl any night of the week.
Easy Potato Soup With Hashbrowns
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional, helps prevent scorching)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¼ teaspoon smoked paprika (optional, for depth)
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 (30–32 oz) bag frozen shredded hashbrowns (no need to thaw)
- 1 cup milk (whole or 2%)
- ½ cup heavy cream or half-and-half
- 1 cup shredded sharp cheddar cheese (optional but recommended)
- Salt and black pepper, to taste
- ½ cup sour cream (optional, for tang and creaminess)
- Chopped green onions or chives, for garnish
- Crispy bacon bits, for topping (optional)
Instructions
- Warm a large pot over medium heat. Add the butter and olive oil. When the butter melts, stir in the onion with a pinch of salt. Cook 4–5 minutes, until soft and translucent.
- Add the garlic, thyme, and smoked paprika. Cook 30 seconds, just until fragrant. Don’t brown the garlic—it can turn bitter.
- Sprinkle in the flour and stir to coat the onions. Cook 1–2 minutes, stirring often, to remove the raw flour taste. It will look pasty—that’s good.
- Slowly whisk in the broth, a little at a time, to avoid lumps. Keep whisking until smooth and slightly thickened.
- Add the frozen hashbrowns. Stir, bring to a gentle simmer, then reduce the heat to medium-low. Cover partially and cook 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
- Pour in the milk and cream. Stir and warm through 3–5 minutes. Do not boil after adding dairy to prevent curdling.
- If using, stir in the cheddar until melted. Taste and season with salt and pepper.
- For extra creaminess, stir in sour cream off the heat. Adjust consistency with a splash of broth or milk if too thick.
- Ladle into bowls and top with green onions, bacon bits, and a little extra cheese if you like.
