Is there anything potatoes can’t do? Mashed or baked, french fries or cheesy skins – potatoes have unlimited delicious possibilities. This creamy hash brown potato soup is just one of the countless ways to enjoy your potatoes, but with a warm and cheesy twist that makes this a perfect winter time recipe! In a few easy steps, you’ll be armed with the ideal cure for those long winter nights to come.
CHEESY HASH BROWN POTATO SOUP
Serves 6-8
Ingredients
- 1 (30 oz.) bag frozen shredded hash browns
- 1 (10 oz.) can condensed cream of chicken soup
- 4 cups chicken broth
- 2 cups cheddar cheese, grated, plus more for serving
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper, to taste
- Croutons, garnish
- Crumbled bacon, garnish, optional
Directions
- Combine chicken broth and hash browns in a large pot or Dutch oven over high heat and bring to a boil.
- Reduce heat to medium and stir in chicken soup, cheddar cheese and onion powder.
- Season generously with salt and pepper and cook for 10-15 minutes.
- Stir in sour cream and cream cheese and cook until completely incorporated, then blend everything together (or leave as is).
- Transfer to serving bowls and serve topped with oregano, croutons and more cheese.
What do you think of this loaded hash brown soup? Do you have any soup recipes you rely on? Share your thoughts in the comments section below!