Hash Brown Potato Soup
Indulge in a bowl of pure comfort with this creamy Hash Brown Potato Soup! Rich, velvety, and effortlessly delicious, this easy recipe transforms simple ingredients into a warm, cozy hug for your taste buds.
Equipment
- Large Pot
- Wooden Spoon
- Ladle
Ingredients
Soup Base
- 4 cups frozen hash browns or freshly shredded potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 medium diced onion
- 2 cloves garlic minced
- 2 tbsp butter
- salt and pepper to taste
Optional Toppings
- 4 strips bacon crumbled
- fresh chives or parsley for garnish
- sour cream for topping
Instructions
- Melt butter in a large pot over medium heat. Sauté diced onion and minced garlic until soft and aromatic.
- Add the hash browns and stir to coat them in the buttery mixture. Sauté for approximately 5 minutes until they develop a light golden color.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook for 10–15 minutes, allowing the hash browns to soften and flavors to meld.
- Stir in heavy cream and shredded cheese, stirring until the cheese is melted and the soup is creamy. If the soup feels too thick, add more broth or milk to adjust the consistency.
- Season with salt and pepper to taste. Garnish with crumbled bacon, fresh chives, or a dollop of sour cream before serving.
Notes
This soup is highly customizable. Try adding diced jalapeños for a spicy kick, or substitute the cheddar cheese with pepper jack for extra flavor.