Hash Brown Loaded Potato Soup
Creamy loaded potato soup made with frozen shredded hash browns, bacon, sharp cheddar, and sour cream. A comforting stovetop soup without the work of peeling and chopping potatoes.
Servings 8 servings
Equipment
- 1 large soup pot or dutch oven
- knife
- cutting board
- measuring cups & spoons
- whisk
- wooden spoon or silicone spatula
- slotted spoon
- ladle
Ingredients
- ½ pound bacon chopped
- 2 tablespoons butter or additional bacon drippings
- 1 medium onion finely diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 28 –32 ounces frozen shredded hash browns plain, no need to thaw
- 1 cup milk
- 1 cup half-and-half
- 2 cups sharp cheddar cheese shredded
- ½ cup sour cream
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Instructions
- 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.
Notes
For thicker soup: Mash a few spoonfuls of the cooked potatoes against the side of the pot and stir them back in. Alternatively, simmer the potatoes a little longer before adding the dairy.
For thinner soup: Add milk or broth a little at a time until the soup reaches your preferred consistency.
For less richness: Replace the 1 cup half-and-half with an additional 1 cup milk.
All the bacon and cheese are stirred into the soup. Nothing is reserved for topping.
Gluten-free option: Omit the flour. Mix 2 tablespoons cornstarch with 2 tablespoons cold water. Once the potatoes are tender, stir the slurry into the simmering broth and cook until thickened before adding the dairy. Check that the broth, bacon, hash browns, and other packaged ingredients are gluten-free.
