Description
This ultra creamy hashbrown potato soup is a cheesy, cozy comfort meal made with pantry staples and frozen hashbrowns. Ready in under 30 minutes and perfect for chilly nights.
Ingredients
2 tablespoons butter
1 medium onion, finely diced
2 cloves garlic, minced (optional)
2 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1 (30 oz) bag frozen shredded hashbrowns
1 cup milk
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
1/4 teaspoon paprika (for garnish)
Instructions
1. In a large soup pot, melt butter over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
2. Add garlic (if using) and cook for another minute.
3. Stir in flour to form a roux. Cook for 1 minute, stirring constantly.
4. Gradually whisk in broth until smooth.
5. Add frozen hashbrowns and bring to a simmer.
6. Simmer for about 10 minutes until the potatoes are tender and the soup thickens.
7. Reduce heat to low. Stir in milk and cream.
8. Add shredded cheese and stir until melted and smooth.
9. Season with salt, pepper, and garnish with paprika before serving.
Notes
Avoid boiling the soup after adding dairy to prevent curdling.
For a thicker soup, reduce the broth slightly or add more cheese.
To store: refrigerate up to 3 days. Reheat gently over low heat with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: hashbrown potato soup, creamy potato soup, cheesy soup