Sandra This Paula Deen Hash Brown Potato Soup Recipe is a creamy and cheesy recipe, which is made with frozen hash browns and cream cheese. It’s the ultimate comfort food recipe, ready in about 3 to 5 hours.
Paula Deen Hash Brown Potato Soup Recipe Ingredients
- 1 (28 ounce) package frozen hash brown potatoes, thawed
- 42 ounces chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 large potato, peeled and diced
- ½ cup chopped onion
- ½ teaspoon ground black pepper
- 1 (8 ounce) package cream cheese, softened and cut into chunks
- For Garnish:
- ⅓ cup shredded Cheddar cheese, or to taste
- 2 tablespoons bacon bits, or to taste
- 2 tablespoons sliced green onions, or to taste
How To Make Paula Deen Hash Brown Potato Soup
- Combine Ingredients in Slow Cooker: Place the thawed hash browns, chicken broth, condensed cream of chicken soup, diced potato, chopped onion, and black pepper into your slow cooker.
- Slow Cook the Soup: Stir the ingredients together, cover the slow cooker, and cook on the LOW setting for 3 to 5 hours, or until the diced potatoes are tender and the soup is hot.
- Add the Cream Cheese: Once the potatoes are tender, add the softened cream cheese chunks to the soup. Use a whisk to stir the soup until the cream cheese is completely melted and the soup is smooth and creamy.
- Garnish and Serve: Ladle the hot soup into bowls. Garnish with shredded Cheddar cheese, bacon bits, and sliced green onions before serving.
Recipe Tips
- How do I get the soup perfectly smooth? The key is using softened cream cheese and a whisk. After the soup has cooked, drop the cream cheese chunks in and whisk continuously until there are no lumps and the soup is velvety smooth.
- Do I have to thaw the hash browns first? Thawing the hash browns helps the soup cook a little more evenly and quickly, but if you’re short on time, you can add them frozen. You may need to add 30-60 minutes to the total cooking time.
- Can I make this on the stovetop? Yes. Combine all ingredients except the cream cheese in a large pot or Dutch oven. Bring to a simmer over medium heat and cook for 20-25 minutes, or until the potatoes are tender. Reduce the heat to low and whisk in the softened cream cheese until smooth.
- What if I don’t have cream of chicken soup? You can easily substitute it with another condensed “cream of” soup, like cream of celery or cream of potato, for a similar creamy texture.
What To Serve With Hash Brown Potato Soup
This thick and hearty soup is a meal in itself, but it’s also delicious with:
- A crusty bread or warm cornbread for dipping
- A classic grilled cheese sandwich
- A simple side salad with a light vinaigrette
How To Store Hash Brown Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk or broth to thin it to your desired consistency. Avoid boiling.
- Freeze: Freezing is generally not recommended for soups containing cream cheese, as the texture can become grainy upon thawing.
Hash Brown Potato Soup Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~480 kcal
- Protein: 18g
- Carbohydrates: 45g
- Fat: 25g
- Sodium: ~1400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The diced potato provides classic, soft potato chunks in the soup, while the hash browns break down during the long cooking process, helping to naturally thicken the soup and give it a hearty texture throughout.
Absolutely. While cheddar is a great topping, you could also use Monterey Jack, Colby, or even a spicy pepper jack. You can also mix some cheese directly into the soup with the cream cheese for an even cheesier result.
Yes. To make a vegetarian version, simply use vegetable broth instead of chicken broth and substitute the cream of chicken soup with cream of mushroom, celery, or potato soup. Omit the bacon bits for garnish.
Paula Deen Hash Brown Potato Soup Recipe
Description
An ultra-creamy and comforting slow cooker soup made incredibly easy with frozen hash browns and a block of rich cream cheese.
Ingredients
Instructions
- Place hash browns, chicken broth, condensed soup, diced potato, onion, and pepper in a slow cooker.
- Stir, cover, and cook on LOW for 3-5 hours until the potatoes are tender.
- Add the softened cream cheese chunks to the hot soup.
- Whisk until the cream cheese is fully melted and the soup is smooth.
- Ladle into bowls.
- Top with shredded cheddar, bacon bits, and green onions before serving.
Notes
- For the creamiest result, ensure your cream cheese is well-softened before adding it to the soup.
- You can use a hand blender for a few seconds if you prefer a completely smooth, velvety soup with no potato chunks.
- To make this vegetarian, use vegetable broth and a vegetarian “cream of” soup (like mushroom or celery).
- The soup is done when the chunks of diced potato are easily pierced with a fork.
