Description
This creamy, cheesy potato soup uses frozen hash browns. It’s easy and ready in just 30 minutes. Perfect for busy weeknights.
Ingredients
Scale
- 1 bag (32 oz) frozen hash brown potato cubes
- 2 cans (14.5 oz) each reduced-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small yellow onion, finely diced
- 6 tablespoons salted butter
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- shredded cheddar cheese
- bacon bits
- sliced green onions
- sour cream
Instructions
- Combine ingredients. Put frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and butter in a big pot. Turn the heat to medium and wait for the butter to melt.
- Simmer until tender. Let the soup bubble gently for 20 minutes. Stir it often so nothing sticks. The potatoes should be soft when you poke them. Use a lid to make it cook faster.
- Add dairy ingredients. Turn the heat to low. Mix in shredded cheese, sour cream, salt, and pepper until it all melts. Keep stirring until the soup looks smooth and creamy.
- Serve hot. Scoop soup into bowls. Put cheese, bacon bits, green onions, and sour cream on top. Serve it right away while it’s nice and hot.
Notes
- This is comfort food at its best!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg