Easy Hash Brown Potato Soup

Winter requires meals that demand very little from us. When the days are short and the cold settles into the floorboards, the kitchen should be a place of warmth, not labor. This soup is born of that necessity. It utilizes the convenience of frozen hash browns to bypass the peeling and chopping that usually accompanies a potato soup.

The result is a thick, creamy broth that comes together in a single pot. It relies on the starch of the potatoes and the richness of the cream soups to create a texture that feels slow-simmered. While store-bought broth works well for a quick meal, using our Traditional Chicken Stock provides a depth of flavor that elevates this simple dish into something truly substantial. It is a hearty foundation that welcomes the salt of cured meats and the sharp bite of cheddar.

The Recipe Yields: 10 servings | Prep time: 5 minutes | Cook time: 40 minutes

Ingredients

• 16 ounces frozen hash brown potatoes
• 1 cup chopped onion
• 2 cups chicken broth (we recommend our Traditional Chicken Stock)
• 2 cups water
• 1 (10 3/4-ounce) can cream of celery soup, undiluted
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 2 cups milk
• Garnishes: Shredded Cheddar cheese, diced cooked ham or bacon

Instructions

1. Simmer the Base Combine the frozen hash brown potatoes, chopped onion, chicken broth, and water in a large Dutch oven. Bring the mixture to a boil over medium-high heat.
2. Cook the Potatoes Once boiling, cover the pot and reduce the heat to low. Simmer for 30 minutes. This allows the onions to soften completely and the potatoes to become tender enough to thicken the broth.
3. Finish the Soup Stir in the cream of celery soup, cream of chicken soup, and the milk. Stir constantly to ensure the thick soups dissolve evenly into the broth. Heat thoroughly over medium heat, but do not let it return to a rolling boil to prevent the milk from scalding.
4. Serve Ladle the hot soup into bowls. Top generously with shredded Cheddar cheese and diced cooked ham or bacon.

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