Ready to bring this dish to life? Making Hash Brown Potato Soup is straightforward. The next sections will guide you through the steps with ease.

Step-by-Step Instructions

Start by melting the unsalted butter in a large pot over medium heat. Toss in the diced yellow onion, stirring frequently. You want the onion to become translucent but not browned. This step enhances the soup's flavor by breaking down the onions, releasing sweet notes.

Once the onion is ready, add the frozen diced hash brown potatoes directly into the pot. Stir them around for about a minute. There’s no need to thaw them first; they will cook nicely within the soup.

Next, add the two cans of low-sodium chicken broth. I usually let it simmer for a minute before stirring in the condensed cream of chicken soup. This consistency helps the broth blend smoothly without clumps.

At this point, sprinkle in the coarse kosher salt, ground black pepper, and garlic powder. These spices pack flavor without overpowering the taste of the potatoes. Stir well to ensure the seasonings are evenly distributed.

Bring the pot to a gentle boil before reducing the heat to low. Allow it to simmer for about 15 minutes. This waiting period enables all the flavors to meld beautifully.

After the soup has simmered, stir in the shredded cheddar cheese and sour cream. As the cheese melts, it enriches the soup to a creamy goodness that feels like a warm hug in a bowl.

Once everything is combined, your soup is ready! Serve it hot, and don’t forget to top with extra cheese, chopped green onions, crispy bacon crumbles, or a dollop of sour cream for that finishing touch.