Hash Brown Potato Soup {30 Minute Recipe}

Potato soup in a brown soup bowl, topped with shredded cheddar cheese and garnished with chopped green onions.

Hash Brown Potato Soup {30 Minute Recipe}

Hearty and full of potatoes and cheese, this potato soup with frozen hash browns made on the stove is a super quick recipe without a lot of fuss or mess.

Servings per Recipe: 8 servings

Calories per Serving: 461

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

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4.39 from 42 votes

Ingredients

1 onion, chopped
1 tablespoon oil
3 14.5 oz. cans chicken broth
32 ounces bag frozen hash browns, diced, not shredded
10.5 ounces condensed cream of celery soup
10.5 ounces condensed cream of chicken soup
12 ounces evaporated milk
16 ounces shredded cheddar cheese, divided
green onions, chopped (for garnish)
salt & pepper, to taste

Instructions

Sauté onion in oil in soup pot.
Add broth and bring to boil.
Add hash browns and bring to boil.
Add soups and evaporated milk, bring to a simmer.
Using an immersion blender, blend the soup until it is thickened with a few potato chunks remaining (about 2-3 minutes). Remove blender.
Add 3-½ cups cheddar cheese.
Heat, stirring frequently, until cheese melts.
Season with salt & pepper to taste.
Serve garnished with remaining shredded cheddar and green onions.

Notes

If you have sautéed onions in the freezer, use the equivalent of 1 onion. If not, consider sautéing a whole bag of onions either while preparing this dish or later when you have more time and freezing them in 1 cup portions. Next time a recipe calls for a sautéed onion, you have it already prepared!
For a vegetarian version of this soup, use vegetable stock in place of chicken broth, and use two cans of cream of celery soup and omit the cream of chicken soup.

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