Hash Brown Loaded Potato Soup
I came up with this hash brown loaded potato soup for our annual fall hot dog roast. My sister-in-law loves potato soup, and I wanted something comforting for our outdoor gathering without peeling and chopping potatoes. Frozen shredded hash browns save time when there’s already plenty to do before a backyard full of people arrives.
A Soup for Our Fall Hot Dog Roast
Every fall, we host a family hot dog roast. There’s plenty to get ready before everyone arrives, so I wanted a soup that wouldn’t add a lot of peeling, chopping, and extra cooking time to the day.
My sister-in-law loves potato soup, which gave me the idea for this recipe. A pot of comforting soup sounded like a good addition to an outdoor fall gathering. I wanted the flavor of loaded potato soup with a preparation that fit around everything else I needed to do.
Frozen shredded hash browns were the shortcut that made it work. They go straight from the bag into the broth, leaving me time to concentrate on the rest of the gathering.
Why I Use Frozen Hash Browns
Peeling and chopping potatoes isn’t difficult, but it takes time when you’re getting ready for a backyard full of people. Using frozen shredded hash browns removes those steps.
The thin shreds also cook quickly. As they soften and begin to break down, they help give the soup its thick potato texture. You don’t need to thaw them first—just stir them into the broth while they’re still frozen.
Use plain shredded hash browns for this recipe. The bacon, onion, garlic, cheese, and seasonings provide the flavor, so there’s no need for a seasoned potato blend.
The recipe works with a bag between 28 and 32 ounces. That small difference in potatoes may affect the thickness a little, but you can adjust the finished soup with a splash of broth or milk.
Building the Flavor
Start by cooking the chopped bacon in a large pot until crisp. Remove it to a paper-towel-lined plate, leaving about two tablespoons of drippings in the pot.
Those drippings give the onion a flavorful start. Add the butter and diced onion, then cook until the onion softens. You can use additional bacon drippings instead of butter if you prefer.
Add the garlic after the onion has softened. It only needs about 30 seconds before you stir in the flour. Cooking the flour briefly, then slowly whisking in the broth, helps create a smooth base for the soup.
All the cooked bacon goes back into the pot near the end. Nothing is reserved for topping, so you get that bacon flavor throughout the soup.
Adding the Milk, Cheese, and Sour Cream
Once the potatoes are tender, stir in the milk and half-and-half. Keep the heat gentle at this stage rather than bringing the soup to a hard boil.
Reduce the heat to low before adding the cheddar. Stir it in a handful at a time, allowing each addition to melt before adding more. All two cups go into the soup.
The sour cream goes in near the end, along with the cooked bacon and seasonings. Stir until everything is blended and warmed through.
Sharp cheddar gives the soup a noticeable cheese flavor. The smoked paprika adds another layer of flavor alongside the bacon without requiring a long list of seasonings.
Adjusting the Thickness and Richness
Potato soup can thicken as the potatoes soften, so check the consistency before serving.
For a thicker soup, mash a few spoonfuls of potatoes against the side of the pot and stir them back in. You can also give the potatoes a few extra minutes of gentle simmering before adding the dairy.
If the soup is thicker than you like, stir in a little more broth or milk. Add a small amount at a time so you can stop when it reaches the consistency you prefer.
For a less rich version, replace the cup of half-and-half with another cup of milk. You’ll still have the cheddar and sour cream, but the soup will be lighter than the original version.
Taste before adding the full amount of salt. Bacon, cheddar, and broth all contribute salt, even when you start with low-sodium broth.
Serving Hash Brown Loaded Potato Soup
For our fall gathering, this soup was created to fit alongside hot dogs and the other food we prepare for the roast. It’s also an option for a simple lunch or supper when you want potato soup without starting with whole potatoes.
Since the bacon and cheddar are stirred into the pot, the soup is ready to ladle into bowls without setting out separate toppings. That keeps serving straightforward when you’re feeding a group.
This is the kind of shortcut I appreciate: one that saves preparation time while still letting me make a comforting meal to share with my family.
Browse all recipes for more family favorites and ideas for your next gathering:
https://dkgcreations.com/recipes/
Visit Kitchen Tips & Ideas for practical ways to make everyday cooking easier:
https://dkgcreations.com/category/kitchen-tips/
Hash Brown Loaded Potato Soup
Ingredients
Equipment
Method
- In a large pot over medium heat, cook the chopped bacon until crisp. Transfer it to a paper-towel-lined plate with a slotted spoon. Leave about 2 tablespoons of bacon drippings in the pot.
- Add the butter and diced onion. Cook for 3–4 minutes, until the onion softens. Stir in the garlic and cook for about 30 seconds.
- Sprinkle in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the broth until smooth.
- Stir in the frozen shredded hash browns. Bring to a gentle simmer and cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and starting to break down.
- Stir in the milk and half-and-half. Heat gently until warmed through, without bringing the soup to a boil.
- Reduce the heat to low. Add all the cheddar a handful at a time, stirring until melted and smooth.
- Stir in all the cooked bacon, sour cream, black pepper, and smoked paprika. Taste and add kosher salt as needed. Warm gently without boiling.
- Adjust the thickness with a little additional milk or broth if needed. Ladle into bowls and serve.
