Potato soup is one of those comforting dishes that has the ability to soothe and satisfy with its creamy texture, heartwarming flavors, and versatility. It’s one of those soups that feels like a hug in a bowl, and the addition of shredded hash browns just takes it to another level of comfort. Whether you’re making it for a cozy family dinner or serving it at a casual get-together, this potato soup with shredded hash browns is the kind of dish that will have everyone coming back for seconds.
What’s fantastic about this recipe is its simplicity. You don’t need fancy ingredients or complicated techniques. It’s all about layering flavors in the most straightforward way possible. If you’re looking for a recipe that’s easy to follow, uses ingredients you likely already have in your kitchen, and results in a creamy, flavorful soup, you’re in the right place!
Potato Soup With Shredded Hash Browns Recipe
This potato soup takes on a twist with the addition of shredded hash browns, making it extra creamy and hearty. It’s a one-pot wonder that’s ready in about 30 minutes, making it an ideal choice for busy weeknights or lazy weekends when you just want something simple but satisfying.
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients Needed
To make this creamy, comforting potato soup, you’ll need a few simple, pantry-friendly ingredients:
- 1 bag (about 20 oz) of frozen shredded hash browns – The frozen hash browns serve as a quick shortcut for adding texture and a creamy consistency to the soup without needing to peel or chop fresh potatoes.
- 4 cups of chicken broth – This forms the base of your soup, providing a rich flavor. You can substitute with vegetable broth if you prefer a vegetarian version.
- 1 cup of heavy cream – The cream adds that luxurious richness and velvety texture that makes this soup so indulgent.
- 1 cup of shredded cheddar cheese – The cheese adds a sharp, tangy flavor that perfectly balances the creamy base.
- 1/2 cup of diced onion – A mild sweetness from the onions pairs well with the richness of the soup, adding depth of flavor.
- 2 cloves of garlic, minced – Garlic enhances the savory profile and brings warmth to the dish.
- 2 tablespoons of butter – Adds richness and helps sauté the onions and garlic, creating the perfect base for your soup.
- Salt and pepper to taste – Simple seasoning that lets the ingredients shine, without overpowering the flavors.
- Chopped green onions or bacon bits for garnish (optional) – Adds a bit of crunch and color to finish off the soup beautifully.
Cooking Instructions
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Sauté The Aromatics
- In a large pot, melt the butter over medium heat. Add the diced onions and cook, stirring occasionally, for 3-4 minutes, or until the onions are soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant. This step really brings out the base flavors of the soup.
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Combine The Broth And Hash Browns
- Pour in the chicken broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and add the frozen shredded hash browns.
- Stir everything together and let the hash browns cook in the broth for about 10-12 minutes, or until they soften and begin to break apart. This will give the soup a creamy, thick texture.
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Add The Cream And Cheese
- Once the hash browns are tender, stir in the heavy cream. This will give the soup its creamy consistency and smooth texture.
- Add the shredded cheddar cheese a handful at a time, stirring constantly until the cheese is melted and fully incorporated into the soup.
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Season To Taste
- Season the soup with salt and pepper, adjusting according to your preference. You can also add a pinch of garlic powder or onion powder if you like a little extra flavor.
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Simmer And Serve
- Allow the soup to simmer for another 5-10 minutes, allowing the flavors to meld together. Once it’s hot and bubbly, it’s ready to serve.
- Ladle the soup into bowls and garnish with chopped green onions or crispy bacon bits for added texture and flavor.
Ingredient Insights
- Shredded Hash Browns: Using frozen shredded hash browns is a game-changer for this recipe. They cook quickly and break down beautifully in the broth, contributing to the soup’s creamy texture without the need for mashing or pureeing fresh potatoes. Plus, they add a nice, subtle potato flavor throughout the soup.
- Chicken Broth vs. Vegetable Broth: The choice of broth is crucial. Chicken broth imparts a savory, rich flavor that complements the creamy potatoes, but vegetable broth can also be used for a lighter, vegetarian version without sacrificing too much flavor.
- Heavy Cream: If you want to lighten up the soup a bit, you can use half-and-half or even milk, but heavy cream will give you the best, most indulgent results. The creaminess from the heavy cream blends with the hash browns, creating that velvety, luxurious mouthfeel.
- Cheddar Cheese: Shredded sharp cheddar is ideal for this soup because it adds a nice bite and tang that cuts through the richness of the cream. Feel free to experiment with other cheeses, though – a mix of gouda or mozzarella can give you a different flavor profile.
Expert Tips
- For a thicker soup: If you prefer a thicker soup, you can let the hash browns simmer for a little longer or use an immersion blender to blend a portion of the soup to your desired consistency. Just be careful not to over-blend unless you want a completely smooth texture.
- For extra flavor: Try adding a teaspoon of smoked paprika, a pinch of red pepper flakes, or a few dashes of hot sauce to add an extra kick to the soup. It’s a great way to bring in some heat and depth of flavor.
- Make it a meal: If you want to turn this soup into a more substantial dish, consider adding cooked chicken, ham, or even bacon bits to the soup. This will make it more filling and add some protein.
- Slow Cooker Option: You can also make this soup in a slow cooker. Simply sauté the onions and garlic, then add everything into the slow cooker. Let it cook on low for 4-6 hours or on high for 2-3 hours. Add the cream and cheese in the last 30 minutes of cooking.
Recipe Variations
- Vegetarian Potato Soup: Skip the chicken broth and use vegetable broth. You can also top the soup with a bit of crumbled feta or goat cheese for an extra layer of flavor.
- Vegan Version: Use a plant-based milk like almond or oat milk in place of heavy cream, and a non-dairy cheese substitute (such as Daiya or Violife) to make it completely dairy-free.
- Spicy Potato Soup: Add some diced jalapeños or a bit of cayenne pepper to give the soup a spicy edge. You can also swirl in some sriracha or hot sauce right before serving for a bold, fiery flavor.
- Loaded Potato Soup: Top your bowl with all the classic loaded potato toppings: crispy bacon, shredded cheddar cheese, sour cream, and green onions. This version makes the soup even more decadent and flavorful.
Final Words
This potato soup with shredded hash browns is the kind of recipe that feels like home. It’s simple, delicious, and full of comforting flavors that will warm you up on the coldest of days. The beauty of this dish is its versatility – you can make it as basic or as loaded as you want, depending on your mood.
And the best part? It’s a one-pot dish, which means less cleanup and more time spent enjoying the soup. With the creamy texture from the hash browns and the indulgent flavors of cheddar and cream, every spoonful is a little bit of heaven.
FAQs
What Are The Main Ingredients For Potato Soup With Shredded Hash Browns?
The main ingredients for potato soup with shredded hash browns include shredded hash browns (or frozen hash brown potatoes), potatoes, onion, garlic, chicken or vegetable broth, milk or cream, butter, and seasonings like salt, pepper, and herbs.
Can I Use Fresh Potatoes Instead Of Shredded Hash Browns?
Yes, you can use fresh potatoes. Simply peel and grate the potatoes into small shreds or cubes before adding them to the soup. Shredded hash browns are used for convenience, but fresh potatoes will work equally well, though the texture may differ slightly.
How Long Does It Take To Make Potato Soup With Shredded Hash Browns?
The preparation time for potato soup with shredded hash browns is approximately 10-15 minutes, with a cooking time of 25-30 minutes, depending on the size and type of potatoes used. The entire dish can typically be ready in about 40-45 minutes.
Can I Make Potato Soup With Shredded Hash Browns In A Slow Cooker?
Yes, you can. To make potato soup in a slow cooker, combine the ingredients (including shredded hash browns, broth, and seasonings) and cook on low for 6-8 hours or on high for 3-4 hours. You can add the milk or cream towards the end of the cooking time to avoid curdling.
Is It Possible To Make Potato Soup With Shredded Hash Browns Without Cream?
Yes, you can substitute cream with milk, plant-based milk, or a non-dairy cream alternative. For a richer flavor without cream, you can also use sour cream or Greek yogurt.
How Do I Thicken Potato Soup With Shredded Hash Browns?
To thicken potato soup, you can mash a portion of the potatoes directly in the pot or add a slurry made from flour and water. You can also cook the soup longer to allow some of the liquid to reduce and thicken naturally.
Can I Add Bacon Or Other Meat To Potato Soup With Shredded Hash Browns?
Yes, bacon or other meats such as sausage, ham, or chicken can be added for extra flavor. Cook the bacon or meat separately, then crumble or dice it and stir it into the soup during the final stages of cooking.
Can I Freeze Potato Soup With Shredded Hash Browns?
Yes, you can freeze potato soup, but it’s best to freeze it without adding dairy, as cream or milk can separate when reheated. Once frozen, the soup can last up to 3 months. Reheat it slowly and add fresh cream or milk before serving.
What Seasonings Are Best For Potato Soup With Shredded Hash Browns?
Common seasonings for potato soup include garlic, onion, thyme, rosemary, paprika, parsley, salt, and pepper. You can also add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
Can I Make Potato Soup With Shredded Hash Browns Without Any Dairy?
Yes, to make the soup dairy-free, simply substitute the butter, cream, and milk with plant-based alternatives like olive oil, almond milk, or coconut cream. For flavor, you can also add nutritional yeast to achieve a creamy, cheesy taste.