Hash Brown Potato Soup Recipe (Potato Cheese Soup)

Hash Brown Potato Soup is an absolute Winter MUST MAKE! The ultimate Potato Cheese soup made in minutes. This soup is loaded with cheese and made with frozen hash browns. It’s a delicious twist on a classic recipe. So cheesy and delicious. Top with sautéed carrots and bacon for extra flavor.

The Ultimate Potato Cheese Soup

Once I tasted this Hash Brown Potato Soup recipe, I knew it would be my favorite Potato Cheese Soup EVER!

I’ve been in the full swing of soup season for MONTHS! We have made so many favorites; Classic Ham and Bean, Beef Tortilla Soup, Chicken Noodle, and Meatball Parmesan Soup. So much flavor…so little time! This Hash Brown Potato Cheese Soup is one of the easiest and cheesiest of the season, and has quickly become a household favorite.

There are tons of potato cheese soup recipes out there, but this one is special. It’s made with hash browns for a great consistency and simple prep…and includes sautéed carrots AND bacon for an extra dose of flavor. You’ve got to try it to believe it. You’ll be addicted in no time!

Comfort Food Soup for Winter

This recipe is extra EASY, because it’s made with frozen hash browns! No washing, peeling, and cubing potatoes in this recipe. Winning.

You can make this easy potato soup even heartier by topping it off with crumbled bacon, more sautéed carrots, and some salty crackers. The salt from the bacon and the crackers means you don’t need to add too much extra salt to the soup. The flavors just blend together so beautifully, the perfect soup for any chilly day.

I love soups of all types and flavors, but this one is special. Easy, delicious, and packed with unique flavors. I’m telling you, those carrots are the secret weapon!

Top Tips for making Potato Soup

• We have always found its easier to cook bacon crumbles by chopping the bacon while frozen! You can cut it into strips and then dice, and then toss in the hot skillet. So easy!
• If you prefer a smoother soup, use a hand blender to blend all the ingredients quickly together. Hash Brown Potato Cheese Soup Bisque anyone?? 
• This Potato Cheese Soup is SO easy to customize. It’s great with added chicken, cauliflower, broccoli, or even spooned over baked potatoes. The sky is the limit.

Cheesy Potato Soup is a must make for any soup lover

I can’t wait for you to try this Potato Cheese Soup and let me know what you think! We have been eating it for days and I’m not even remotely sorry about it. Just so dang yummy! Easy comfort food?? My kind of recipe for sure. For more EASY classics check out our Easy Chicken Cordon Bleu and Easy Chicken Parmesan.

See the recipe card below to see how to make this recipe. Enjoy!

If you like this cheesy hash brown soup recipe, try these other tasty soup recipes too:

• Loaded Baked Potato Soup
• Creamy Chicken and Wild Rice Soup
• Healthy Crockpot Potato Soup
• Bacon Corn Chowder
• Creamy Chicken Soup
• Crockpot Broccoli Cheese Soup
• Creamy Chicken Tortilla Soup

Hash Brown Potato Soup (Potato Cheese Soup)

Course: Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8

Calories: 442kcal

Author: Becky Hardin - The Cookie Rookie

Hash Brown Potato Soup is an absolute Winter MUST MAKE! The ultimate Potato Cheese soup made in minutes. This soup is loaded with cheese and made with frozen hash browns! It's a delicious twist on a classic Potato Soup Recipe. So cheesy and delicious. Topped with sautéed carrots and bacon for extra flavor!

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Ingredients

• 6-8 slices bacon slices cut into 1/8 inch slices6-8 slices bacon slices cut into 1/8 inch slices
• 4 carrots peeled, shredded4 carrots peeled, shredded
• 1 yellow onion diced1 yellow onion diced
• 3 tablespoons all-purpose flour3 tablespoons all-purpose flour
• 30 ounce Frozen Shredded Hash Browns thawed30 ounce Frozen Shredded Hash Browns thawed
• 6 cups Unsalted Chicken Broth6 cups Unsalted Chicken Broth
• 1-2 teaspoons kosher salt start with 1 teaspoon and add more if needed after adding the cheese1-2 teaspoons kosher salt start with 1 teaspoon and add more if needed after adding the cheese
• 1 teaspoon freshly ground black pepper1 teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes¼ teaspoon red pepper flakes
• 1 teaspoon Fines Herbes a mixture of chervil, parsley, tarragon & chives or parsley1 teaspoon Fines Herbes a mixture of chervil, parsley, tarragon & chives or parsley
• 1 cup Heavy Cream1 cup Heavy Cream
• 1 cup Milk1 cup Milk
• 2 cups Grated Cheese a mixture of Cheddar and Gruyere tastes great.2 cups Grated Cheese a mixture of Cheddar and Gruyere tastes great.

Optional Garnishes

• chopped chiveschopped chives
• crispy baconcrispy bacon
• sautéed shredded carrotssautéed shredded carrots

Instructions

• In a Dutch oven, cook bacon over medium-high heat until crisp then transfer to a paper towel-lined plate. Set bacon aside and add immediately before serving.
• Remove all but 2 tablespoons bacon grease from pan.
• Return pan to heat and sauté shredded carrots and diced onions until onions are translucent and carrots soften and begin to caramelize. (If desired, set aside 3 tablespoons of the sautéed vegetables to use as garnish.)
• Sprinkle flour over sautéed onions and carrots, mix well and cook 30 seconds.
• Add chicken stock and seasonings.

See *NOTE if a smoother soup is desired. See **NOTE if you want to add broccoli or cauliflower.

• Add hash browns and bring to a boil. Reduce heat to simmer and cook until potatoes are tender.
• Add cream and milk and cook 5-10 minutes, stirring often. Watch closely so soup doesn’t scald.
• Add cheese and stir until cheese melts.
• Taste the soup, and if needed, add more salt and other seasonings.
• Serve immediately.
• Garnishes: chopped fresh parsley, chives, sautéed carrot/onion mixture.
• Enjoy!

Video

Step-by-Step Recipe Video

Notes

*NOTE: Directions to follow if a smoother soup is desired: Before adding the cream and milk, use a hand blender (or stick blender) to puree the soup, then add the cream and milk. **NOTE: This soup is the perfect base for adding steamed, frozen or roasted cauliflower or broccoli. Just add the vegetables when adding the chicken stock.

Nutrition

Calories: 442kcal | Carbohydrates: 31g | Protein: 19g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 905mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5815IU | Vitamin C: 11.7mg | Calcium: 362mg | Iron: 2mg

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