Easy Potato Soup With Hash Browns (Ultra Creamy) – Cozy, Comforting, and Quick

This potato soup is the weeknight comfort you’ve been craving. It’s silky, rich, and full of classic baked potato flavor—but it comes together fast thanks to frozen hash browns. No peeling, no dicing, no fuss.

Just a warm, creamy bowl that tastes like it simmered all day. Top it with crispy bacon, chives, and shredded cheese, or keep it simple. Either way, it’s a guaranteed hit on chilly evenings.

What Makes This Recipe So Good

• Ultra creamy without being heavy: A blend of broth, cream, and melty cheese gives the soup a luxurious texture that still feels light enough for weeknights.
• Shortcut magic: Using frozen shredded hash browns skips all the peeling and chopping, but you still get that classic potato flavor and body.
• Big flavor, minimal effort: Onion, garlic, and a little smoked paprika add depth, while bacon or butter provides a savory base.
• One pot and done: Everything happens in a single pot for easy cleanup.
• Customizable: Make it vegetarian, gluten-free, or loaded with toppings.It’s flexible and forgiving.

What You’ll Need

• 4 tablespoons unsalted butter (or 4 slices bacon, chopped; see notes)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/4 teaspoon dried thyme or 1 teaspoon fresh, chopped
• 1/4 cup all-purpose flour (use cornstarch for gluten-free, see Instructions)
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1 pound frozen shredded hash browns (about 5–6 cups, unthawed)
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup shredded sharp cheddar, loosely packed
• 1/2 cup sour cream
• 2 green onions or chives, thinly sliced, for garnish
• Cooked bacon crumbles, for garnish (optional)

Instructions

1. Start your base: In a large pot or Dutch oven, melt the butter over medium heat. If using bacon instead, cook the chopped strips until crisp, then remove them and leave 2 tablespoons of the drippings in the pot. Add the chopped onion and cook, stirring, until soft and translucent, 5–7 minutes.Stir in the garlic and cook 30 seconds, until fragrant.
2. Season and thicken: Sprinkle in the salt, pepper, smoked paprika, and thyme. Stir in the flour and cook, stirring constantly, for 1 minute to form a light roux. It will look pasty—this is good. (For gluten-free: skip flour and proceed; you’ll thicken later with a cornstarch slurry.)
3. Add liquid: Gradually whisk in the chicken broth, a cup at a time, smoothing out any lumps.Bring to a gentle simmer.
4. Hash browns in: Add the frozen hash browns straight from the bag. Stir well and return to a simmer. Reduce heat to medium-low and cook, uncovered, 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened slightly.
5. Creamy finish: Stir in the heavy cream and cheddar until the cheese melts smoothly.Simmer 2–3 more minutes. If you skipped the flour, mix 2 tablespoons cornstarch with 2 tablespoons cold water, then drizzle into the simmering soup, stirring until thickened, 1–2 minutes.
6. Add tang and taste: Remove from heat and stir in the sour cream. Taste and adjust seasoning—add more salt, pepper, or a pinch of paprika if you like.
7. Serve: Ladle into bowls and top with green onions, bacon crumbles, extra cheddar, or a dollop of sour cream.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Creamy soups can separate after freezing.If you plan to freeze, stop before adding cream, cheese, and sour cream. Freeze the base up to 3 months. Reheat gently, then stir in dairy just before serving.
• Reheating: Warm gently on the stove over low heat, stirring frequently.Add a splash of broth or milk to loosen to your preferred consistency.

Why This Is Good for You

• Comfort that satisfies: Potatoes provide complex carbs and potassium, which support energy and hydration balance.
• Protein and calcium: Cheese, cream, and sour cream add protein and calcium for satiety and bone health. You can also add Greek yogurt for extra protein.
• Vegetable boost: Onions and garlic bring antioxidants and natural flavor, reducing the need for heavy seasoning.
• Customizable nutrition: Use low-sodium broth, swap in half-and-half, or add extra veggies to fit your goals.

What Not to Do

• Don’t boil aggressively after adding dairy: High heat can cause the soup to split or become grainy. Keep it to a gentle simmer.
• Don’t add cheese all at once off the bat: Stir it in gradually over low heat for a smooth melt.
• Don’t forget to season at the end: Potatoes soak up salt.Taste and adjust before serving.
• Don’t skip stirring: Hash browns can settle and stick. Stir every few minutes for even cooking and texture.
• Don’t overcrowd with toppings in the pot: Keep add-ins like bacon and green onions for the bowl so they stay crisp and fresh.

Recipe Variations

• Loaded Baked Potato Style: Top with bacon, cheddar, chives, and a dollop of sour cream. Add a splash of hot sauce for kick.
• Vegetarian: Use vegetable broth and butter.For smoky depth, add a pinch of smoked paprika or a dash of liquid smoke.
• Lighter Version: Swap heavy cream for half-and-half or evaporated milk. Use reduced-fat sour cream and cheese.
• Gluten-Free: Skip the flour and thicken with cornstarch as directed. Confirm your broth, hash browns, and seasonings are labeled gluten-free.
• Extra Veggies: Stir in 1–2 cups of corn, diced carrots, or chopped spinach during the last 5 minutes of cooking.
• Protein Boost: Add cooked, shredded chicken or diced ham at the end to warm through.
• Spicy Kick: Stir in 1–2 teaspoons of canned diced green chiles or a pinch of cayenne.
• Chunkier Texture: Use country-style hash browns (diced) instead of shredded, or mash part of the soup with a potato masher and leave the rest intact.

FAQ

Can I use fresh potatoes instead of frozen hash browns?

Yes.

Peel and grate 1 1/2 pounds of russet or Yukon Gold potatoes, or dice them small. If grating, no need to par-cook—just add as you would frozen. If dicing, simmer a little longer until tender.

What kind of cheese melts best in potato soup?

Sharp cheddar brings great flavor and melts well when added off the heat.

For extra creaminess, blend in a bit of Monterey Jack or gouda. Avoid pre-shredded cheese if possible—freshly grated melts smoother.

How do I prevent the soup from curdling?

Keep the heat moderate, add dairy after the potatoes are tender, and avoid boiling once the cream and sour cream are in. Stir gently and steadily.

Is there a dairy-free option?

Use olive oil instead of butter and a rich, unsweetened plant milk like cashew or almond cream.

Skip the cheese and sour cream, or use dairy-free alternatives. A touch of nutritional yeast adds savory depth.

Can I make this in a slow cooker?

Yes. Sauté the onion and garlic first, then add to the slow cooker with broth and hash browns.

Cook on Low 4–5 hours or High 2–3 hours, until tender. Stir in cream, cheese, and sour cream during the last 20–30 minutes.

How can I thicken the soup without flour or cornstarch?

Mash some of the potatoes directly in the pot or use an immersion blender to blend a portion of the soup. This naturally thickens it without additional thickeners.

What toppings go well with this soup?

Think baked potato bar: crispy bacon, chives, shredded cheddar, cracked black pepper, hot sauce, or croutons.

A drizzle of good olive oil is also lovely.

In Conclusion

This easy potato soup with hash browns delivers all the cozy, creamy comfort of a classic potato soup with a fraction of the work. It’s simple, reliable, and endlessly customizable—perfect for busy nights and lazy weekends alike. Keep a bag of hash browns in the freezer, and you’re never far from a warm bowl.

Add your favorite toppings, grab a spoon, and enjoy.