Description

Craving a quick, creamy, and cozy bowl of soup? This Easy Hash Brown Potato Soup is a lifesaver on busy nights! With just a few pantry staples, you can whip up a rich and hearty soup in no time. Using frozen hash browns makes prep effortless, while simple seasonings and a creamy base bring all the comforting flavors together. This recipe is naturally pork-free and alcohol-free, making it a perfect option for any dietary preference. Whether you’re serving it as a main dish or a side, this soup is sure to be a family favorite!

Ingredients

For the Soup:

1 tablespoon butter or olive oil
1 small onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth for more flavor)
1 (32-ounce) bag frozen hash brown potatoes (shredded or diced)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika (optional, for a smoky depth)
½ teaspoon thyme (dried or fresh)
1 ½ cups milk (or dairy-free alternative like almond or coconut milk)
½ cup sour cream or Greek yogurt (or dairy-free alternative)
1 cup shredded cheddar cheese (or dairy-free cheese, optional)
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Sauté the Aromatics

In a large pot, melt butter (or heat olive oil) over medium heat.
Add onions and cook for 3-4 minutes until softened.
Stir in garlic and cook for 30 seconds, until fragrant.

Step 2: Cook the Hash Browns

Pour in vegetable broth and bring to a gentle boil.
Add frozen hash browns, salt, pepper, paprika, and thyme.
Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are soft.

Step 3: Blend for Creaminess (Optional)

If you prefer a smoother soup, use an immersion blender to blend about half the soup while leaving some texture.
If you like it chunky, skip this step and leave the potatoes whole.

Step 4: Add the Creamy Ingredients

Stir in milk and sour cream (or Greek yogurt).
If using, add shredded cheese, stirring until melted and fully combined.
Simmer for another 5 minutes, but don’t let it boil.

Step 5: Serve & Enjoy!

Ladle into bowls and garnish with fresh parsley, extra cheese, or a dollop of sour cream.
Serve hot with crusty bread or crackers for dipping!

Notes

For a Dairy-Free Version:
- Use coconut milk or almond milk instead of regular milk.
- Swap dairy-free sour cream and cheese alternatives for the regular versions.
Storage & Freezing:
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months (omit dairy if freezing and add later when reheating).
How to Make It Thicker:
- Blend more potatoes for extra creaminess.
- Add 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the soup.

Prep Time: 5 min
Cook Time: 25 min
Category: dinner
Cuisine: American / Comfort Food

Nutrition

Serving Size: Serves 4-6 people
Calories: 290
Sodium: 650mg
Fat: 12g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g