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Hash Brown Potato Soup

Hash brown potato soup is a creamy stovetop soup made with frozen diced potatoes, crisp bacon, and sharp cheddar. A gentle simmer thickens the broth before milk, cream, and sour cream make it rich and hearty.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz bacon chopped
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 bag (32 oz) hash brown potatoes frozen, diced
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup sour cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the chopped bacon for 8–10 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
  3. Add the onion to the pot and cook over medium heat for 5–6 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the chicken broth until smooth.
  7. Stir in the hash brown potatoes, salt, and pepper.
  8. Bring the soup to a gentle boil over medium-high heat.
  9. Reduce the heat to maintain a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are tender and the soup has thickened.
  10. Stir in the milk and heavy cream and heat over medium-low for 4–5 minutes until steaming, without letting the soup boil.
  11. Remove the pot from the heat.
  12. Stir in the cheddar, sour cream, and cooked bacon until the cheese melts.

Notes

Stir gradually while whisking in the broth to help keep the soup smooth. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and potatoes may change texture. For a dairy-free version, use unsweetened plain oat milk, dairy-free cream, cheddar-style shreds, and dairy-free sour cream.