Hash Brown Potato Soup
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Using frozen hash browns makes the prep for this meal and little easier and faster - no peeling or potato slicing required. Enjoy all the flavors of baked potato in this simple Hash Brown Potato Soup!

Ingredients for Single Meal

  • 28 - oz. frozen shredded hash browns
  • 4 - cup(s) chicken broth
  • 1 - 10 oz can(s) cream of chicken
  • 1 - small yellow onion(s)
  • 2 - tsp minced garlic
  • - Salt and pepper
  • 8 - oz. cream cheese**
  • Garnish: - shredded cheddar cheese**
  • Garnish: - Salt and pepper**
  • Side: - bacon bits**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Thaw the hash browns if you are cooking this recipe without freezing it. Do not thaw before freezing as a freezer meal.
  2. Finely chop the small yellow onion.
  3. In a large stock pot or Dutch oven, add the chicken broth, cream of chicken soup, chopped onion and minced garlic. Whisk to combine and bring to bubbling. Once bubbling, stir in the hash browns. Return to bubbling, then stir in the cream cheese. Reduce heat and let simmer for 15 to 20 minutes, or until hash browns have softened. Season with salt and pepper to taste.
  4. Ladle the soup into serving bowls and garnish with shredded cheese, bacon bits, chives or green onions, and other favorite baked potato toppings.
  5. Prepare the salad.
  6. Serve Hash Brown Potato Soup with garnishes and side salad.

Freezeasy Meal Prep Directions

  1. Finely chop 2 small yellow onions.
  2. In a large mixing bowl, whisk together 8 cups chicken stock, 2 cans cream of chicken soup, half of the chopped onion, and 4 tsp minced garlic.
  3. Open 2 cans of cream of chicken soup.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 1 - 28 oz. bag hash browns
  • Half of the prepared soup base
  • Do not add the cream cheese to the freezer bag.

Remove as much air as possible and seal. Add a label to the baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze for up to 6 months in the fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the Dutch oven or stock pot. Stir in the cream cheese until blended into the soup base. Garnish with your favorite baked potato toppings. Season with salt and pepper to taste.

Special notes

Use vegetable stock for a Vegetarian meal.

Dairy-Free Modifications

Unfortunately, there is not a great dairy-free version of this meal.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Hash Brown Potato Soup

Printable Label Instructions

Thaw and transfer the meal into a large stock pot or Dutch oven. Bring to bubbling, then stir in the cream cheese until smooth. Garnish with your favorite baked potato toppings. Serve with salad.