This hash brown potato soup uses a bag of frozen shredded potatoes to make a thick, cheesy pot in under an hour, finished with crisp bacon and sweet sauteed carrots.
There is no peeling or dicing, because the shredded potatoes cook in minutes and thicken the broth on their own. Cream, milk, and a blend of cheddar and Gruyere make the base rich, and the recipe feeds eight.
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Why This Hash Brown Potato Soup Recipe Works
Frozen shredded potatoes are already cut small, so they soften quickly and release starch into the broth. That means a thick soup with very little work and no waiting on boiled cubes.
Rendering the bacon first leaves two tablespoons of flavorful fat in the pot, which cooks the carrots and onion and carries a smoky flavor through every spoonful.
Whisking a little flour into the vegetables builds a light roux, so the cream and milk blend into a stable base that holds together when you add the cheese.
Ingredients for Hash Brown Potato Soup
- 8 slices bacon, cut into thin strips
- 4 medium carrots, peeled and shredded
- 1 medium yellow onion, diced
- 3 tablespoons all purpose flour
- 30 ounces frozen shredded hash browns, thawed
- 6 cups unsalted chicken broth
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried herb blend
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups grated cheddar and Gruyere cheese
- 2 tablespoons chopped chives, for garnish
Frozen shredded hash browns. Thaw them first so they cook evenly and do not cool the broth down when they go in.
Bacon. Smoked bacon gives the strongest flavor, and the crisp pieces double as the garnish.
Heavy cream and milk. The pair gives the soup a rich body without making it too heavy to finish a bowl.
Cheddar and Gruyere. Sharp cheddar brings tang while Gruyere adds a nutty, melty finish, so grate both from blocks.
Carrots. Shredded carrots melt into the broth and add sweetness that balances the salty bacon.
How to Make Hash Brown Potato Soup
1. Crisp the bacon Cook the bacon in a Dutch oven over medium high heat until crisp, then move it to a paper towel lined plate.
2. Reserve the fat Pour off all but 2 tablespoons of the drippings so the vegetables cook in flavor without turning greasy.
3. Saute the vegetables Cook the carrots and onion in the drippings until the onion turns translucent and the carrots soften, about 5 minutes.
4. Build the base Sprinkle the flour over the vegetables and stir for 30 seconds, then add the broth, salt, pepper, pepper flakes, and herb blend.
5. Simmer the potatoes Stir in the hash browns, bring the pot to a boil, then lower the heat and simmer until the potatoes are tender, about 10 minutes.
6. Add the dairy Pour in the cream and milk and cook for 5 to 10 minutes, stirring often to prevent scorching.
7. Melt the cheese Remove the pot from the heat, add the cheese a handful at a time, and stir until smooth. Taste and adjust the salt.
8. Garnish Top each bowl with chives, crumbled bacon, and a spoonful of the sauteed carrots.
How to Serve Hash Brown Potato Soup
Ladle the soup into warm bowls and finish with bacon, chives, and a few carrot shreds. A square of roasted chile cheese cornbread soaks up the creamy broth, while mozzarella cheesy garlic bread leans into the cheesy theme. For something fresh, add a bowl of Greek lemon orzo salad or a pan of air fryer asparagus on the side. Small cups also make a good first course before a roast. Looking for something similar? Try hash brown crockpot potato soup. You might also enjoy spanish potato tortilla.
How to Store and Reheat Hash Brown Potato Soup
Refrigerate leftovers in airtight containers for up to 3 days after cooling the pot within 2 hours. Freezing is not recommended because the cream, cheese, and potatoes separate when thawed. Reheat over medium low heat, stirring often, until the soup reaches 165 degrees F, and add milk or broth to loosen it. Keep the bacon and chives separate until serving so they stay crisp and fresh.
Tips and Variations for Hash Brown Potato Soup
Thaw first. Move the hash browns to the refrigerator the night before, or microwave them in short pops until just thawed.
Grate your cheese. Block cheese melts smoothly, while bagged shreds often leave the soup a little gritty.
Watch the heat. Keep the soup below a boil after the dairy goes in, or the cream can separate.
Thicken or thin. Blend a cup of soup for extra body, or add warm broth to loosen the texture.
Add vegetables. Corn, peas, or diced celery are easy add ins that stretch the pot.
Use a lighter dairy. Replace the cream with more milk for a thinner, less rich bowl.
Change the cheese. Pepper Jack adds mild heat, while Swiss gives a nutty flavor.
Cool it fast. Divide the leftovers into shallow containers and follow the University of Nebraska guide to serving soup safely for cooling and holding.
Frequently Asked Questions About Hash Brown Potato Soup
Can I use fresh potatoes in hash brown potato soup?
Yes. Peel and shred about 2 pounds of russet or Yukon Gold potatoes, rinse them, and add them in the same step. They need a few extra minutes to soften.
How do I thicken hash brown potato soup?
Blend a cup or two of the soup and stir it back in, or simmer a few minutes longer before adding the dairy. Mashing a handful of potatoes with a spoon also adds body.
Can I freeze hash brown potato soup?
Freezing is not recommended because dairy and potatoes turn grainy. Refrigerate for up to 3 days instead, and reheat gently while stirring.
What cheese melts smoothly in this soup?
Cheddar, Gruyere, and Monterey Jack all melt well when grated from a block. Add them off the heat in small handfuls and stir until smooth.
Why did the soup curdle?
High heat after the cream goes in causes curdling. Keep the pot at a gentle simmer, remove it from the heat before adding cheese, and stir constantly.
Hash Brown Potato Soup with Bacon and Cheese
Equipment
- Large Dutch oven
- Box grater
- Whisk
- Paper towels
Ingredients
- 8 slices bacon cut into thin strips
- 4 medium carrots peeled and shredded
- 1 medium yellow onion diced
- 3 tbsp all purpose flour
- 30 oz frozen shredded hash browns thawed
- 6 cups unsalted chicken broth
- ½ tsp kosher salt
- 1 tsp ground black pepper
- ¼ tsp red pepper flakes
- 1 tsp dried herb blend
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups grated cheddar and Gruyere cheese about 8 oz, grated from blocks
- 2 tbsp chopped chives for garnish
Instructions
- Cook the bacon. Crisp 8 slices bacon in the pot over medium high heat, drain on paper towels, and keep 2 tablespoons of fat.
- Soften the vegetables. Saute 4 carrots and 1 diced onion in the fat for 5 minutes, then stir in 3 tablespoons flour for 30 seconds.
- Simmer the potatoes. Add 6 cups broth, 1/2 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon pepper flakes, 1 teaspoon herbs, and 30 ounces hash browns, then boil and simmer 10 minutes until tender.
- Add dairy and cheese. Stir in 1 cup cream and 1 cup milk for 5 to 10 minutes, then melt in 2 cups cheese off the heat.
- Garnish. Serve with 2 tablespoons chives, bacon, and sauteed carrots on top.
