Take a simple bag of frozen hash browns and transform them into a delicious potato soup.
When life gives you a bag of frozen hash browns, it has actually given you a shortcut to the most effortless comfort food imaginable. By skipping the peeling, dicing, and long simmering of fresh potatoes, you can have a “slow-cooked” tasting soup ready in a fraction of the time.
This recipe transforms those frozen spuds into a thick, velvety base that rivals any five-star loaded potato soup.
The Shortcut Science: Why Hash Browns?
Frozen hash browns are essentially pre-parboiled, peeled, and perfectly diced (or shredded) potatoes.
- The Starch Benefit: Because they are already partially cooked, they release their starches into the broth almost immediately, thickening the soup naturally without needing a flour roux or heavy thickeners.
- Texture Control: Diced hash browns give you that classic “chunky” potato soup feel, while shredded ones melt away to create a smooth, rustic chowder.
Recipe: The “Dump & Simmer” Hash Brown Soup
Ingredients
- 1 bag (30–32 oz) Frozen Diced Hash Browns (do not thaw).
- 32 oz (4 cups) Chicken or Vegetable Broth.
- 1 can (10.5 oz) Condensed Cream of Chicken (or Cream of Celery for vegetarians).
- 1/2 cup Finely Diced Onion (or 1 tbsp onion powder for a faster fix).
- 1 block (8 oz) Cream Cheese (cubed and softened).
- 1 cup Shredded Sharp Cheddar Cheese.
- Salt and Pepper to taste.
Step-by-Step Instructions
1. The Base Mix
In a large pot or Dutch oven, combine the frozen hash browns, broth, condensed soup, and onion. Stir well to break up any large frozen clumps.
2. The Simmer
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes. The potatoes should be tender enough to smash against the side of the pot with a spoon.
3. The “Creamy” Transformation
Add the cubed cream cheese and shredded cheddar. Stir continuously over low heat until the cheeses have completely melted and the soup looks glossy and rich.
- Pro Tip: If you like a smoother soup, use an immersion blender for 30 seconds to pulverize about half of the potatoes.
4. The Final Seasoning
Taste the soup before adding salt (the broth and cheese are often salty enough!). Add a generous crack of black pepper and serve immediately.
Ways to Cook: Stovetop vs. Slow Cooker
| Method | Time | Best For… |
| Stovetop | 25 Minutes | Quick weeknight dinners. |
| Slow Cooker | 4-6 Hours (Low) | “Set it and forget it” meal prep. |
| Instant Pot | 10 Minutes | Maximum speed and deep flavor. |
The “Loaded” Finishes
A potato soup is only as good as its toppings. To take this from “simple” to “spectacular,” set out a topping bar with:
- Crispy Bacon Bits: For that essential smoky crunch.
- Slices of Green Onion: To cut through the richness of the dairy.
- A Dollop of Sour Cream: To add a tangy, cool contrast to the hot soup.
- Extra Sharp Cheddar: Because you can never have too much cheese.
The Verdict: This is the ultimate “emergency” meal. It’s budget-friendly, pantry-stable (if you keep a bag in the freezer), and tastes like you spent the entire afternoon at the stove.
