This is my shortcut potato soup for busy nights when I want maximum comfort with minimum chopping. Frozen hash browns melt into a creamy base, cream cheese gives body and tang, and a simple garlic butter roux pulls it together in one pot. Add cheddar on top and it tastes like a baked potato in spoonable form.
Why It’s So Good
Shredded hash browns cook quickly and thicken the soup naturally, cream cheese makes it lush without heavy cream, and pantry broth keeps the method simple and reliable.
Serves & Timings
Serves: 6 · Active Prep: 10 minutes · Cook Time: 25 minutes · Additional Passive Time: 0 minutes · Total Time: about 35 minutes
Equipment
Large pot, wooden spoon, measuring cups and spoons, ladle, optional stick blender
Ingredients
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all purpose flour
- 4 cups low sodium chicken or vegetable broth
- 1 lb frozen shredded hash brown potatoes, about 4 cups
- 4 oz cream cheese, softened and cubed
- 1 cup whole milk
- ½ tsp fine salt, plus more to taste
- ½ tsp black pepper
- Optional finishes: 1 cup shredded sharp cheddar, sliced green onions, cooked crumbled bacon, hot sauce
Method
- Melt butter in a large pot over medium heat. Add onion and cook 4 to 5 minutes until soft. Stir in garlic for 30 seconds.
- Sprinkle flour over onion and cook 1 minute, stirring. Slowly whisk in broth until smooth.
- Add frozen hash browns and bring to a gentle simmer. Cook 10 to 12 minutes, stirring, until potatoes are tender and soup begins to thicken.
- Reduce heat to low. Stir in cream cheese until fully melted, then add milk, salt, and pepper. Simmer 2 to 3 minutes to heat through.
- For extra smooth texture, blend a cup or two of the soup and return it to the pot. Serve hot with cheddar and green onions. Add bacon or hot sauce if you like.
Tips & Variations
- Extra creamy: replace half the milk with half and half.
- Chunky version: use diced frozen hash brown cubes instead of shreds and skip blending.
- Make it meat free: use vegetable broth and omit bacon.
Compact Nutrition (Per Serving — Approximate)
Calories: 340 · Protein: 11 g · Fat: 19 g · Carbs: 33 g · Fibre: 2 g
FAQ
Q: Can I use fresh potatoes
A: Yes, peel and shred about 1 pound of russets or Yukon Golds and cook as directed.
Q: Will low fat cream cheese work
A: It will, the soup will be slightly less rich but still creamy.
Q: Can I freeze leftovers
A: Potato soups can become grainy after freezing. For best texture, refrigerate up to 4 days and reheat gently.
30 Minute Creamy Potato Soup with Hash Browns and Cream Cheese
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Ingredients
Equipment
Method
- Melt butter in a large pot over medium heat. Add onion and cook 4 to 5 minutes until soft. Stir in garlic for 30 seconds.
- Sprinkle flour over onion and cook 1 minute, stirring. Slowly whisk in broth until smooth.
- Add frozen hash browns and bring to a gentle simmer. Cook 10 to 12 minutes, stirring, until potatoes are tender and soup begins to thicken.
- Reduce heat to low. Stir in cream cheese until fully melted, then add milk, salt, and pepper. Simmer 2 to 3 minutes to heat through.
- For extra smooth texture, blend a cup or two of the soup and return it to the pot. Serve hot with cheddar and green onions. Add bacon or hot sauce if you like.
Nutrition
Notes
Tips & Variations
- Extra creamy: replace half the milk with half and half.
- Chunky version: use diced frozen hash brown cubes instead of shreds and skip blending.
- Make it meat free: use vegetable broth and omit bacon.
FAQ
Q: Can I use fresh potatoes.A: Yes, peel and shred about 1 pound of russets or Yukon Golds and cook as directed. Q: Will low fat cream cheese work.
A: It will, the soup will be slightly less rich but still creamy. Q: Can I freeze leftovers.
A: Potato soups can become grainy after freezing. For best texture, refrigerate up to 4 days and reheat gently.
