Hash Brown Potato Soup

There’s nothing cozier than an ultra-creamy potato soup, but have you ever wondered if you could make potato soup using hash browns? Great news, you can skip washing, peeling and dicing potatoes and just open up a bag of frozen potato hash browns (shredded or cubed both work great).

Frozen potatoes, cream of celery soup, cheese and sour cream meld together for a lush, cheesy potato soup that you can top with a swirl of sour cream or a bit more cheese, or even with classic baked potato toppings like bacon or green onions. Try it with ham and brie melts for a meal that will warm up anyone on a chilly or rainy day.

Ingredients for Hash Brown Potato Soup

• Shredded hash brown potatoes: Right from the bag, any type of frozen potato shape will work.
• Onion: Chopped onions add a lot of flavor that pairs perfectly with potatoes.
• Cream of celery soup: A simple way to add richness, undiluted condensed cream of celery soup is thick and flavorful.
• Processed cheese: A processed cheese like Velveeta melts into soup like a dream.
• Sour cream: Just as with a baked potato, this easy potato soup goes great with a dollop of sour cream stirred in just before serving.

Directions

Step 1: Combine the main ingredients and cook

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In a large saucepan, stir together the potatoes, water and onions. Bring to a boil, then reduce heat and stir in cream of celery soup and cheese, cooking and stirring until the cheese is melted.

Editor’s Tip: Chop the onions fairly small, and boil until the potatoes and onions are soft before adding the condensed soup.

Step 2: Finish with sour cream

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Add in the sour cream, salt and pepper, and stir until heated through (but don’t let it boil).

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Hash Brown Potato Soup Variations

• Bulk up the veggies: Stir in slower-cooking vegetables like carrots or celery when you add the onions so they have time to soften up. The finer the vegetables are diced, the faster they’ll cook. Add quicker-cooking items like spinach or broccoli at the end, when stirring in the sour cream.
• Add bacon or other toppings: Serve the soup garnished with diced cooked bacon, minced green onions or sliced jalapenos, if you like it spicy.
• Swap cheddar for the processed cheese: Although processed cheese melts as smooth as silk, you may prefer the real deal. Add in the same amount of shredded cheddar or Gruyere, and stir in until melted.
• Make it with broth: For even more flavor, use store-bought or homemade vegetable broth or chicken stock instead of water to enhance this easy potato soup with hash browns.

How to Store Hash Brown Potato Soup

Leftover potato soup can be stored, covered, in the refrigerator for three to four days. Reheat in the microwave or in a saucepan over medium-low heat.

Can you make hash brown potato soup ahead of time?

While this frozen hash brown potato soup can be stored and reheated, if you want to make it ahead of time and keep the very best texture, don’t stir in the sour cream until heating it to serve. And add any toppings at this time too.

Hash Brown Potato Soup Tips

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Do I have to use shredded hash browns in this soup?

Shredded potatoes work great, but cubed will work just as well if you prefer that texture.

Do potatoes need to be thawed before adding to the soup?

Nope, the potatoes will thaw quickly as the water boils.

Can I substitute Greek yogurt for sour cream?

Yes! Greek yogurt or light sour cream can be used, just be sure to not let the soup boil after stirring it in to ensure it doesn’t split or curdle.