I made an Easy Potato Soup With Hashbrowns using frozen hash browns, so there is no peeling or chopping and everything cooks in one pot.

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I never thought a weeknight soup could feel a little like cheating until I made this Easy Stovetop Potato Soup. Using frozen shredded hash browns means no peeling or chopping and it all comes together in one pot, which yes, does make dinner faster than it should be allowed.

I toss in shredded sharp cheddar cheese near the end and watch it melt into something oddly luxurious. It’s simple, sorta humble, but every spoonful makes you wonder how something so easy can taste so good.

If you like quick fixes that actually impress, this one will make you smile.

Ingredients

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Frozen shredded hash browns, frozen potatoes bring carbs and some fiber, great for bulk and comfort.
Unsalted butter, rich source of fat, adds silky mouthfeel and savory depth, not much nutrition.
Yellow onion, adds sweetness and texture, small amounts of vitamin C and fiber, aromatic.
Garlic, pungent and savory, gives depth, has antioxidants, not spicy once cooked.
All purpose flour, thickens the broth into creamy soup, mostly starch carbs and bland.
Sharp cheddar cheese, adds protein, calcium and melty tang, makes the soup really cheesy.
Milk and half and half, creamy dairy blend gives richness, it’s got fat and calcium, keeps soup smooth.
Bacon optional, smoky salty crunch, boosts protein and flavor, adds extra sodium though.
Sour cream and green onions optional, sour cream adds tang and creaminess, green onions freshen and add bite.

Ingredient Quantities

6 cups frozen shredded hash browns (about a 30 ounce bag)

4 tbsp unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 cup all purpose flour

4 cups low sodium chicken broth or vegetable broth

2 cups whole milk

1 cup half and half

2 cups shredded sharp cheddar cheese

1 to 1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

6 slices bacon, cooked and crumbled (optional)

1/2 cup sour cream (optional)

2 green onions, thinly sliced (optional)

How to Make this

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1. If using bacon, cook 6 slices in a skillet until crisp, drain on paper towels and crumble; set aside.

2. In a large heavy pot or Dutch oven melt 4 tbsp unsalted butter over medium heat, add 1 diced yellow onion and cook until soft and translucent about 5-7 minutes, then add 2 minced garlic cloves and cook 30 seconds more.

3. Sprinkle in 1/4 cup all purpose flour and stir constantly about 1-2 minutes to cook the raw flour taste, it should smell nutty and get slightly golden.

4. Slowly whisk in 4 cups low sodium chicken or vegetable broth until smooth and no lumps remain, scraping up any browned bits from the bottom.

5. Add 6 cups frozen shredded hash browns straight from the bag, bring to a gentle simmer and cook uncovered about 10-15 minutes, stirring occasionally, until the potatoes are tender and the soup starts to thicken.

6. Lower heat to medium-low and stir in 2 cups whole milk and 1 cup half and half, heat gently so it comes up to warm but dont let it boil or scorch.

7. Remove from heat or keep very low, then stir in 2 cups shredded sharp cheddar cheese a handful at a time until melted and smooth; add 1 to 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, taste and adjust.

8. For extra creaminess stir in 1/2 cup sour cream (optional) off the heat, or pulse a few times with an immersion blender if you like a chunkier but creamy texture.

9. Serve hot topped with crumbled bacon and 2 thinly sliced green onions if using. If soup is too thick thin with more broth or milk, if too thin simmer a bit longer to reduce.

Equipment Needed

1. Large heavy pot or Dutch oven — for cooking the soup base
2. Skillet — to crisp the bacon (if using)
3. Whisk — for making the roux and smoothing broth lumps
4. Wooden spoon or heatproof spatula — for stirring the hash browns and cheese
5. Measuring cups and spoons — for flour, broths, milk and seasonings
6. Chef’s knife and cutting board — to dice the onion and slice green onions
7. Immersion blender or potato masher (optional) — for extra creaminess or chunkier texture
8. Paper towels and tongs — to drain and crumble the bacon plus general clean up

FAQ

Can I use fresh potatoes instead of frozen hash browns? A: Yes, but they need extra care. Shred, rinse and squeeze out as much water as you can, or parboil briefly so they dont get gluey. Fresh shreds may need a few more minutes to soften than the frozen ones.

Can I make this vegetarian or vegan? A: For vegetarian use vegetable broth and skip the bacon, its that simple. For vegan swap butter for a plant based fat, use unsweetened oat or soy milk and a vegan cheese or cashew cream, but expect a slightly different, less creamy texture.

How do I stop the cheese from getting grainy or oily? A: Turn the heat down to low before you add the cheese, add it in small handfuls and stir until melted. Also use freshly shredded cheddar if you can, prepackaged shredded cheeses have coatings that stop smooth melting.

Do I need to thaw the hash browns first? A: No, add them straight from the bag. Thawing makes them mushy, so simmer from frozen until tender, usually a few extra minutes.

Can I make this ahead or freeze it? A: You can refrigerate the finished soup for 3 to 4 days. Freezing with the dairy in it can cause separation, so freeze before adding milk, half and half and cheese if possible, then thaw and finish on the stove, stirring gently.

My soup is too thin or too thick what do I do? A: If too thin simmer uncovered to reduce, or whisk in a cornstarch slurry (start with 1 tablespoon cornstarch + 1 tablespoon cold water). If too thick add more broth or milk a little at a time until you reach the texture you want.

Easy Hash Brown Potato Soup (With Frozen Hash Browns) Recipe Substitutions and Variations

Frozen shredded hash browns: swap with 4 to 5 medium russet potatoes, peeled and grated to yield about 6 cups after squeezing out extra water, or use a bag of frozen diced potatoes if thats what you have on hand.
Unsalted butter: use 4 tablespoons olive oil, ghee, or a neutral oil like avocado oil in the same amount for sautéing, just watch the heat so the garlic dont burn.
Whole milk and half and half: replace with 2 cups whole milk plus 1 cup heavy cream for similar richness, or for a dairy free option use unsweetened oat milk and add 2 tablespoons cornstarch mixed into cold liquid to thicken.
Shredded sharp cheddar: substitute 2 cups Monterey Jack, Colby, or a 50 50 mix of cheddar and Gruyere for creamier melt; if you use Parmesan use less because its much saltier.

Pro Tips

1. Master the roux and the broth addition: cook the flour in the butter until it smells nutty and turns slightly golden, about one to two minutes, then whisk the broth in slowly so you dont get lumps. Scrape the bottom of the pot as you whisk to pick up browned bits for extra flavor.

2. Choose your potato approach based on texture: use the frozen hash browns straight from the bag for a chunkier, more rustic soup, or thaw them in a colander and press out excess water if you want a thicker, creamier finish without watering the soup down.

3. Keep the dairy and cheese smooth: warm the milk a little before adding and keep heat low so it does not scorch or split. Use freshly shredded sharp cheddar instead of pre shredded cheese to avoid grainy texture, and add the cheese in small handfuls off the heat or on the lowest setting so it melts evenly.

4. Finish like a pro: stir in sour cream off the heat or pulse a few times with an immersion blender for a silky but still chunky texture. Adjust thickness with more warm broth or milk if too thick, or reduce gently if too thin. A tiny splash of lemon juice or vinegar at the end will brighten the flavors, and always taste for salt last especially if you add bacon.