Hash Brown Potato Soup

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Cozy, creamy, and irresistibly comforting, Hash Brown Potato Soup is the kind of dish that wraps you up like your favorite blanket. With tender potatoes, savory bacon, and a velvety broth, this soup is everything you want on a chilly day—or any time you’re craving something warm and satisfying. It’s quick to whip up, deeply flavorful, and hearty enough to stand alone as a meal.

This isn’t just another soup—it’s the go-to comfort food that delivers every single time. Whether you’re feeding a family, planning a relaxed dinner, or prepping meals for the week, Hash Brown Potato Soup is a winner. With minimal prep and maximum flavor, this creamy creation belongs on your regular recipe rotation.

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Why You’ll Love This Hash Brown Potato Soup

• Effortlessly easy: Uses frozen hash browns to skip the peeling and chopping.
• Rich & hearty: Perfectly thick, loaded with flavor, and super satisfying.
• Customizable: Add your favorite toppings like cheese, green onions, or sour cream.
• Crowd-pleaser: A family favorite that even picky eaters enjoy.
• Quick comfort: Ideal for busy weeknights or last-minute gatherings.

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Preparation Phase & Tools to Use

To make this soup smooth and stress-free, it’s helpful to gather a few essential tools:

• Large Dutch Oven or Soup Pot: This gives you plenty of space to sauté ingredients and simmer everything together evenly.
• Wooden Spoon or Silicone Spatula: Helps stir the soup without damaging the pot and scrapes the bottom clean.
• Measuring Cups and Spoons: For accurate ingredient proportions, especially when dealing with broth, cream, and seasonings.
• Whisk: Crucial when adding milk or cream to avoid lumps.
• Ladle: For serving up steaming bowls with ease.

Each tool ensures the cooking process goes smoothly and efficiently, so you can focus on flavor instead of fuss.

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Preparation Tips

Using frozen hash browns makes this recipe a real timesaver, but letting them thaw slightly beforehand helps them cook more evenly and absorb the flavors better. Always cook the bacon first if you’re using it—it adds depth and infuses the soup with smoky goodness. When adding dairy (like milk or cream), lower the heat to prevent curdling. And don’t forget to taste and season at the end; a little salt or black pepper can bring all the flavors together beautifully.

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Ingredients for this Hash Brown Potato Soup

• 1 (30 oz) bag frozen diced hash brown potatoes, partially thawed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for vegetarian version)
• 2 cups whole milk
• 1 cup heavy cream (can substitute with half-and-half)
• 1/4 cup all-purpose flour
• 4 tablespoons unsalted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream (optional, for extra creaminess)
• 6 slices cooked bacon, crumbled (optional, for topping)
• Fresh parsley or chives, chopped (for garnish)

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Step 1: Sauté Onion and Garlic

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.

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Step 2: Add Flour to Make a Roux

Sprinkle the flour over the sautéed onion and garlic. Stir constantly for 1-2 minutes to form a light roux. This step thickens the soup and builds a creamy base.

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Step 3: Slowly Add Broth and Whisk

Gradually pour in the chicken broth while whisking to avoid lumps. Keep whisking until the flour is fully dissolved and the mixture starts to thicken slightly.

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Step 4: Stir in Potatoes and Spices

Add the partially thawed hash brown potatoes to the pot. Stir in the dried thyme, smoked paprika, salt, and pepper. Let the soup come to a gentle boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally.

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Step 5: Add Milk and Cream

Lower the heat to medium-low and pour in the milk and heavy cream. Stir gently and allow the soup to simmer (but not boil) for another 10 minutes, giving time for the flavors to meld and the soup to reach the perfect creamy consistency.

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Step 6: Melt in the Cheese

Turn off the heat and add the shredded cheddar cheese a handful at a time, stirring until melted. If you’re using sour cream, stir it in at this point for added richness.

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Step 7: Taste and Adjust Seasoning

Give the soup a taste and adjust with more salt and pepper if needed. For an extra layer of flavor, a dash more smoked paprika can do wonders.

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Step 8: Serve and Garnish

Ladle the soup into bowls and top with crumbled bacon, fresh parsley or chives, and an extra sprinkle of cheese if desired. Serve hot with crusty bread or a simple salad on the side.

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Notes

This soup is wonderfully flexible. You can swap the cheddar with pepper jack for a kick, or use vegetable broth and skip the bacon for a vegetarian version. If you prefer a chunkier texture, don’t over-stir the hash browns as they simmer. For a smoother version, blend half the soup before adding the cheese. It’s also a great recipe to double and freeze for future meals.

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Watch Out for These Mistakes While Cooking

• Skipping the roux step: The flour-butter base helps create the soup’s creamy texture—don’t rush or skip it.
• Boiling after adding dairy: High heat can cause milk or cream to curdle; always simmer gently.
• Using frozen hash browns straight from the freezer: Let them thaw slightly to avoid uneven cooking.
• Adding cheese too quickly: Stir in the cheese off-heat to prevent clumping or separation.
• Not tasting before serving: A final seasoning adjustment can make all the difference.

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Storage Instructions

Allow the soup to cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days. To reheat, warm gently on the stove over medium-low heat or microwave in intervals, stirring in between. If the soup thickens too much, stir in a splash of broth or milk. It also freezes well for up to 2 months—just omit the dairy and add it fresh after reheating.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~410
• Protein: 13g
• Fat: 26g
• Saturated Fat: 13g
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 4g
• Sodium: 620mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I use fresh potatoes instead of hash browns?

Yes, you can peel and dice russet or Yukon Gold potatoes, but it will add prep and cooking time. Make sure to simmer until tender.

Is it okay to use low-fat milk?

You can use 2% or even skim milk, but the soup will be less rich. Consider adding a bit more cheese or a spoon of sour cream.

Can I make this in a slow cooker?

Yes. Sauté the onion, garlic, and flour first, then transfer everything (except the dairy and cheese) to a slow cooker. Cook on low for 6 hours. Stir in the dairy and cheese just before serving.

How do I thicken the soup if it’s too thin?

Let it simmer uncovered for a few minutes or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

Is this soup gluten-free?

Not as written, since flour is used in the roux. To make it gluten-free, substitute with cornstarch or a gluten-free flour blend.

Can I add vegetables?

Absolutely! Carrots, celery, or even spinach work well. Add firm veggies early and delicate greens near the end.

How spicy is the soup with smoked paprika?

Smoked paprika adds warmth and depth, not heat. For spicier results, add crushed red pepper flakes or use spicy cheese.

What’s the best way to reheat leftovers?

Reheat slowly on the stove or in the microwave at 50% power. Add a splash of milk or broth to loosen the texture if it thickens.

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Conclusion

Hash Brown Potato Soup brings together comfort, ease, and bold flavor in one delicious bowl. Whether you’re cooking for the family or meal prepping for the week, this recipe offers a stress-free, hearty solution for cold nights or busy days. Rich, creamy, and endlessly customizable, it’s a must-have in any home cook’s soup arsenal. Pair it with warm bread, and you’ve got a meal everyone will ask for again and again.

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