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Hashbrown Potato Soup Recipe - Cozy, Creamy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Frozen hashbrown potatoes: Shredded or diced, about 28–32 ounces (one large bag). No need to thaw.
  • Butter: For sautéing and making the roux, about 4 tablespoons.
  • Onion: One medium, finely chopped.
  • Garlic: 2–3 cloves, minced.
  • All-purpose flour: 1/4 cup, to thicken the soup.
  • Chicken or vegetable broth: 4 cups (low-sodium preferred).
  • Milk or half-and-half: 2 cups. Whole milk gives body; half-and-half makes it richer.
  • Cheddar cheese: 1 to 1 1/2 cups, freshly shredded for best melting.
  • Sour cream: 1/2 cup, for tang and creaminess.
  • Seasonings: 1 teaspoon kosher salt (to taste), 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional), 1/2 teaspoon dried thyme (optional).
  • Olive oil or extra butter: 1 tablespoon, if needed for sautéing.
  • Optional toppings: Cooked crumbled bacon, sliced green onions, extra cheddar, chopped chives, hot sauce.

Method
 

  1. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in the garlic and cook 30 seconds more until fragrant.
  2. Build the roux: Sprinkle the flour over the onions. Stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will look pasty—this is your thickening base.
  3. Add the broth slowly: Pour in the broth a bit at a time, whisking as you go to prevent lumps. Once smooth, add the remaining broth and bring to a gentle simmer.
  4. Stir in the hashbrowns: Add the frozen hashbrowns straight from the bag. Stir well to separate any clumps. Season with salt, pepper, and optional thyme and smoked paprika.
  5. Simmer until tender: Cover partially and simmer 15–20 minutes, stirring occasionally, until the potatoes are soft and the soup has thickened.
  6. Add milk and cheese: Lower the heat to medium-low. Stir in the milk or half-and-half. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
  7. Finish with sour cream: Remove from heat. Stir in the sour cream until fully blended. Taste and adjust seasoning with more salt and pepper as needed.
  8. Serve with toppings: Ladle into bowls and finish with bacon, green onions, extra cheese, or a little hot sauce for kick.