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Creamy hashbrown potato soup topped with shredded cheddar cheese, crispy bacon bits, and fresh chives in a white bowl.
Daniel

Hashbrown Potato Soup

Creamy, cheesy, and loaded with crispy hashbrowns, this cozy soup tastes like a loaded baked potato in a bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 8 oz bacon cut into 1/2-inch pieces
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 30 oz frozen hashbrown potatoes shredded style, not thawed
  • 6 cups chicken broth low sodium preferred
  • 8 oz cream cheese cubed, softened
  • 2 cups sharp cheddar cheese shredded, divided
  • 1 cup heavy cream
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper freshly ground
For Serving
  • 0.5 cup sour cream
  • 0.25 cup fresh chives thinly sliced

Equipment

  • Large Dutch oven or heavy pot
  • Wooden Spoon
  • Ladle

Method
 

Cook the Bacon
  1. Place the Dutch oven over medium heat and add the bacon. Cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
Build the Soup Base
  1. Add the diced onion to the bacon drippings and cook over medium heat until softened and translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant but not browned.
  2. Add the frozen hashbrowns and chicken broth to the pot. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
Make It Creamy
  1. Reduce heat to low. Add the cubed cream cheese and stir constantly until completely melted and smooth, about 3-4 minutes. Stir in 1.5 cups of the shredded cheddar and the heavy cream. Cook gently until the cheese is fully melted and the soup is heated through, about 2 minutes. Do not boil. Season with salt and pepper.
Serve
  1. Ladle the soup into bowls. Top each serving with a dollop of sour cream, the reserved crispy bacon, the remaining 1/2 cup shredded cheddar, and a sprinkle of fresh chives. Serve immediately with crusty bread if desired.

Notes

For extra texture, reserve some hashbrowns and crisp them separately in a skillet to use as a crunchy topping. The soup thickens considerably as it sits; thin leftovers with a splash of milk or broth when reheating. Substitute half-and-half for the heavy cream if you prefer a lighter soup, though it will be less rich.