Hash Brown Potato Soup

Hash Brown Potato Soup Comprehensive Guide

Few foods compare to the cosiness and contentment of a big bowl of hash brown potato soup when it comes to comfort food. This culinary masterpiece, full of savoury flavours, creamy textures, and healthy goodness, has been a favourite among food fans for years. We get deep into the process of making the ideal hash brown potato soup in this thorough book, offering expert techniques, insider knowledge, and delectable variants to enhance your cooking game.

Using a slow cooker to make this hash brown potato soup is simple. It tastes best when served in a bread bowl. It’s ideal for chilly climates!

Prep Time: 10 mins

Cook Time: 3 hrs 5 mins

Total Time: 3 hrs 15 mins

Servings: 6

Ingredients

  • One package (28 ounces) of thawed frozen hash brown potatoes
  • Forty-two ounces of chicken broth
  • One (10.5 oz) can of condensed chicken soup with cream
  • One big potato, chopped and skinned
  • ½ cup finely chopped onion
  • ½ teaspoon of black pepper, ground
  • One container (8 ounces) of softened, chunked cream cheese
  • One-third cup of shredded Cheddar cheese, or to taste
  • bacon bits (2 tablespoons), or to taste
  • Two tsp finely chopped green onions, or to taste

Directions

  1. Hash browns should be put in a slow cooker. Add the condensed soup, potato, onion, pepper, and chicken broth. For three to five hours, on Low, cover and cook until the potatoes are soft and the soup is heated.
  2. Add the softened cream cheese and use a whisk to beat it in until it melts and becomes blended. Spoon into bowls and sprinkle with green onions, bacon bits, and cheddar cheese.

Nutrition Facts

Servings Per Recipe 6

Calories 642

Total Fat  42g 53%

Saturated Fat  13g 66%

Cholesterol  53mg 18%

Sodium  2112mg 92%

Total Carbohydrate  58g 21%

Dietary Fiber  5g 19%

Total Sugars  5g

Protein  12g 24%

Vitamin C  13mg 15%

Calcium  138mg 11%

Iron  2mg 12%

Potassium  897mg 19%

The 2,000-calorie diet is the basis for the per cent daily values. Depending on how many calories you require each day, your figures may be greater or lower.

Brown Potato Soup

Not all ingredients have nutrient information accessible. The amount is determined by the available nutritional data.

Creamy Hash Brown Potato Soup

Use this recipe for Creamy Hash Brown Potato Soup as a guide to create the ideal comfort food experience. This delicious dish creates a culinary masterpiece that will tantalise your taste buds and warm your spirit by combining the rich flavours of potatoes, the creaminess of dairy, and the warmth of seasonings. With the help of this guide, you can make a soup that’s great for any occasion, be it a cosy dinner on a chilly evening or an appetiser that will wow your guests at the next get-together.

This recipe for hash brown soup is simple to cut in half and stores beautifully. Accompany with croutons made of garlic and grated Cheddar cheese.

Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Servings: 16 Yield: 8 quarts

Ingredients

  • Half a pound of bacon
  • One bag (two pounds) of frozen hash brown potatoes
  • Two packages (16 ounces) of O’Brien frozen hash brown potatoes
  • Dissolve 8 cubes of chicken bouillon in 8 glasses of boiling water.
  • One tsp of celery seed
  • ½ teaspoon of black pepper, ground
  • Eight 10.5-oz cans of undiluted cream of chicken soup
  • Two quarts of milk

Directions

  1. After adding the bacon to a big skillet, fry it over medium-high heat for about ten minutes, flipping it occasionally, until it is evenly browned. Hold onto the drippings in the skillet and drain on paper towels. Cut bacon into thin slices and save.
  2. In a large pot over medium heat, combine hash brown potatoes, O’Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper; bring to a boil. For 20 to 30 minutes, or until potatoes are soft, reduce heat and simmer, covered.
  3. Using an immersion blender, puree the potatoes in the pot until they are smooth. Add milk, condensed soup, and saved drippings and stir. Simmer for ten minutes or until thoroughly heated. Add some bacon to the top.

Nutrition Facts

Servings Per Recipe 16
Calories 314

Total Fat 17g 21%
Saturated Fat 6g 30%
Cholesterol 27mg 9%
Sodium 1760mg 77%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 12g 23%
Vitamin C 8mg 9%
Calcium 176mg 14%
Iron 2mg 13%
Potassium 658mg

The 2,000-calorie diet is the basis for the per cent daily values. Depending on how many calories you require each day, your figures may be greater or lower.

Not all ingredients have nutrient information accessible. The amount is determined by the available nutritional data.

{30 Minute Recipe} Hash Brown Potato Soup

Brown Potato Soup
  • PREP TIME 10 minutes mins
  • COOK TIME 20minutes mins
  • TOTAL TIME 30minutes mins

COURSE Soup

SERVINGS 8 servings

CALORIES 461

This hearty, cheese-filled 30-minute hash brown potato soup comes together quickly and requires little preparation. It simply takes 30 minutes to make, making this stovetop potato soup with frozen hash browns one of my favourite ‘crisis lunches’.

Potato Soup tip 

A simple and quick “crisis meal” that can be prepared in 20 to 30 minutes using materials I usually have on hand that are freezer- or shelf-stable is hash brown potato soup. Since frozen products do not spoil as quickly as produce does, I view them as shelf-stable.

You can store shredded cheese for up to many months; I keep a large freezer basket filled with different kinds of shredded cheese that I buy more of when they go on sale.

Although onions tend to wilt quickly when they are fresh, you may always have cooked onions on hand if you follow our method of bulk-cooking them one bag at a time and freezing them in amounts of one cup. You can add frozen onions to the soup, but it might take longer to simmer.

When preparing Hash Brown Potato Soup, you may store extra sautéed onions in the freezer by putting them all in a bag and freezing the remaining onions in sections that match the quantity of onions used. While chopping takes a little longer, you only need to wash and sauté the prep dishes once as opposed to seven or eight times.

INGREDIENTS

  • One onion
  • One spoonful of oil
  • 32 ounces of frozen diced hash browns and 43.5 ounces of chicken broth
  • 10.5 ounces of condensed celery soup cream
  • 10.5 ounces of condensed chicken soup with cream
  • Evaporated milk, twelve ounces
  • 14 ounces of cheddar cheese, shredded
  • Two ounces of cheddar cheese, shredded
  • chopped green onions with salt and pepper to taste as a garnish

INSTRUCTIONS

  • Cut up one onion.
  • In a soup pot, sauté chopped onion in 1 tablespoon oil.
  • When the 43.5 ounces of chicken broth are added, boil them.
  • Bring to a boil and add 32 ounces of frozen diced hash browns.
  • Incorporate 10.5 ounces of condensed celery soup, 10.5 ounces of condensed chicken soup, and 12 ounces of evaporated milk, and heat until it reaches a simmer.
  • Blend the soup for two to three minutes, or until it thickens and there are still some potato chunks present, using an immersion blender. Take out the blender. (If an immersion blender isn’t available, you can use a serving spoon to gently mash the soft potatoes in the saucepan or carefully puree a few cups of the soup in a blender.)
  • Grate in 14 ounces of cheddar cheese.
  • Stir regularly and heat until the cheese melts.
  • Add salt and pepper to taste.
  • Add two ounces of shredded cheddar cheese and chopped green onions as garnish.
NOTES
  1. Use one onion’s worth if you have sautéed onions in the freezer. If not, think about freezing an entire bag of sautéed onions in 1-cup chunks, either in the process of making this meal or at a later time when you have more time. You’ll have a sautéed onion ready the next time a recipe asks for it!
  2. To make this soup vegetarian, replace the chicken broth with vegetable stock, add two cans of cream of celery soup, and leave out the chicken soup.

NUTRITION PER SERVING

  • Calories: 461 cal
  • Carbohydrates: 32 g
  • Protein: 21 g
  • Fat: 28 g
  • Sodium: 1168 mg
  • Fiber: 2 g
  • Sugar: 6 g
  • Net Carbohydrates: 30 g

Hash Brown Potato Soup

FAQs

Hash Brown Potato Soup: What Is It?

The richness of a typical potato soup combined with the comforting flavours of hash browns creates a delicious and creamy dish known as hash brown potato soup. Typically, it has creamy broth, shredded potatoes, and aromatic spices. Occasionally, extras like cheese, bacon, or chives are added for flavour depth.

What Exactly Is So Enticing About Hash Brown Potato Soup?

Hash Brown Potato Soup’s soothing flavours and adaptability are what make it so appealing. This soup never fails to impress, whether it is consumed as a warm and comforting dinner on a winter evening or presented as a crowd-pleasing appetiser at parties. With each spoonful, the creamy texture the filling, substantial richness of potatoes delight the senses and satisfy desires.

What is Brown Potato Soup with Creamy Hash?

Creamy Hash Brown Potato Soup is a delicious combination of creamy cream, velvety broth, and shredded potatoes that has an exquisite texture and flavour. This hearty dish is sometimes enhanced with extras like bacon, cheese, onions, and garlic, which takes the flavour to new culinary heights.

What is required to prepare Hash Brown Potato Soup?

cheddar cheese
frozen hash browns
cream of chicken soup
cream of celery soup
chicken broth
evaporated milk
onion (and a little oil if you need to sauté)

How long does it take to cook hash browns and potatoes on the stove?

If you have frozen sautéed onions, you can prepare this filling and tasty soup in less than 20 minutes. Even without prepared sautéed onions, the entire recipe only takes 30 minutes.

Which kind of hash browns should I get frozen?

Instead of using formed hash brown patties, Hash Brown Potato Soup makes use of packaged, loose frozen hash browns. Hash browns in bags can be found either shredded or chopped. Since unseasoned diced hash browns are most similar to chopped fresh potatoes used in potato soup, they are used in this recipe.
Use shredded potatoes if you don’t mind about the potatoes’ consistency. If desired, continue mixing the potatoes with the immersion blender until they are completely smooth and no shreds remain.

Can I use fresh potatoes in this recipe?

You can use fresh potatoes to make this potato soup, though it will take longer and be more difficult. Using Yukon Gold potatoes and omitting the peeling process is one way to reduce the amount of prep time required. The skins are thin and light in colour, so it isn’t essential to peel the Yukon Gold potatoes first.
Quarter or dice 5 pounds of clean potatoes and add them when the instructions say to add the frozen hash browns. Before proceeding to the following step in the instructions, simmer the potatoes until they are fork-tender. Follow the directions exactly as they are given.

Conclusion

A testament to the eternal appeal of comfort food done well is Hash Brown Potato Soup. Taste buds all over the world are captivated and left wanting more by this well-loved meal because of its rich flavours, creamy textures, and countless customisation options. Equipped with the knowledge and methods shown in this book, you can now take charge of your cooking adventure and make Hash Brown Potato Soup that will satisfy even the pickiest eaters.

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