Growing up, my go-to comfort food was always my grandma’s potato soup. But between work and kids, I rarely had time to peel and dice potatoes like she did. Then one day, while staring at a bag of frozen hash browns in my freezer, I had an idea. Why not skip all that prep work? I tried it that evening, and honestly, the soup turned out just as good as grandma’s version. Now this shortcut has become my regular way of making potato soup – it’s quick, simple, and still has that homemade taste I remember from childhood.
Ingredient Substitutions
Frozen diced hash brown potatoes can be replaced with fresh diced potatoes or cauliflower florets for a low-carb option. If using fresh potatoes, increase cooking time slightly. For cauliflower, reduce cooking time and adjust liquid as needed. Chicken broth can be substituted with vegetable broth to make the soup vegetarian. Use the same amount and adjust seasoning if necessary. Sour cream can be swapped with Greek yogurt for a tangier, higher-protein alternative. Use an equal amount of Greek yogurt, but be careful not to overheat as it may curdle more easily than sour cream. For a dairy-free option, consider using coconut cream or cashew cream, adjusting the quantity to achieve desired consistency and flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 70-80 g
- Fat: 150-160 g
- Carbohydrates: 200-220 g
Ingredients
- 1/2 tsp coarse salt
- 1 small yellow onion (finely diced for a smoother soup)
- 1/4 tsp black pepper
- 1 package frozen diced hash brown potatoes
- 1 1/2 cups grated medium cheddar cheese (freshly shredded melts best)
- 1 cup sour cream
- 2 cans low-sodium chicken broth
- 6 tbsp salted butter
- 1 can creamy chicken soup (I use Campbell’s Cream of Chicken)
For the garnish:
- extra shredded cheese
- additional sour cream
- sliced green onions
- bacon crumbles (optional, for added flavor and crunch)
Step 1: Combine Ingredients in the Pot
In a large pot placed over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.
As the ingredients begin to heat up, allow the butter to melt completely, mixing occasionally to combine everything well.
Step 2: Cook the Soup
Once the butter has melted, let the soup cook for about 20 minutes or until the hash browns are soft and can easily be pierced with a fork.
Stir the soup frequently during the cooking process to prevent it from burning or sticking to the bottom of the pot.
Cover the pot with a lid to help it cook faster, and if necessary, lower the heat to maintain a gentle simmer.
Step 3: Incorporate the Final Ingredients
Once the hash browns are tender, stir in the shredded cheese, sour cream, salt, and pepper.
Mix everything together until the cheese is fully melted and the ingredients are well combined, creating a creamy and flavorful soup.
Step 4: Serve and Enjoy
Serve the soup immediately while it’s hot.
Add your favorite potato soup toppings, such as chopped chives, crispy bacon bits, or a dollop of extra sour cream, for additional flavor and enjoyment.
