Go Back
+ servings
This HASH BROWN POTATO CHEESE SOUP is an absolute Winter MUST MAKE! The ultimate comfort food soup made in minutes. So cheesy and delicious. Topped with sauteed carrots and bacon for extra flavor!

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
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!
Print Recipe


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

Optional Garnishes

  • chopped chives
  • crispy bacon
  • sautéed shredded carrots


  • 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!



*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.


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