Hash Browns Soup
Cozy up with a bowl of creamy, flavorful Hash Browns Soup, the perfect comfort food for chilly days. This hearty recipe transforms frozen shredded hash browns into a velvety, cheese-loaded soup that's both satisfying and easy to make. It starts with sautéed onions and garlic for a fragrant base, thickened with a touch of flour before simmering in rich broth. Heavy cream, sharp cheddar cheese, and a hint of smoked paprika give it a luscious, smoky finish. Garnish with sliced green onions and optional crumbled bacon for added crunch and a pop of color. Ready in just 45 minutes, this one-pot wonder is ideal for weeknight dinners or casual gatherings. Pair it with crusty bread for a meal that’s as comforting as it is delicious. Search no further for the ultimate hash browns soup recipe—this one will become your new favorite!
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Recipe Information
Ingredients
- 4 cups frozen shredded hash browns
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup (shredded) sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 stalks (sliced, for garnish) green onions
- 4 strips (crumbled, optional garnish) cooked bacon
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the all-purpose flour over the onions and garlic. Stir well to coat everything in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer over medium heat.
Add the frozen shredded hash browns to the pot, stirring to combine. Cook for 10-12 minutes, stirring frequently, until the hash browns are tender.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is creamy.
Season the soup with salt, black pepper, and smoked paprika. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with sliced green onions and crumbled bacon if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 9933 mg | 432% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 7.1 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1019 mg | 78% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
