Hashbrown Potato Soup
A warm and comforting hashbrown potato soup made with frozen cubed hash browns, chicken broth, cream, and shredded cheddar. Perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 bag frozen cubed hash browns
- 4 cups chicken broth
- 1 cup diced onions
- 2 cloves garlic (or garlic powder)
- 1 cup heavy cream (or whole milk)
- 2 cups shredded cheddar cheese
- Sour cream for serving (optional)
- Toppings: shredded cheddar, chopped green onions, bacon bits, crackers, crushed tortilla chips
Instructions
- In a large pot, combine the frozen hash browns and chicken broth.
- Add diced onions and garlic. Bring to a boil until the potatoes are soft.
- Whisk in cream or milk and shredded cheddar until melted and creamy.
- Add a splash of sour cream if desired.
- Serve hot with your favorite toppings.
Notes
For a vegetarian version, use vegetable broth and omit meat toppings. You can customize by adding cooked veggies or different cheeses.