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Warm Comfort in a Bowl: 7 Hashbrown Potato Soup Recipes

When it comes to hearty, soul-warming dishes, a bowl of potato soup takes the cake. But what happens when you add crispy, golden hashbrowns to the mix? You get a delightful twist on the classic potato soup that’s sure to satisfy your cravings and warm your heart. In this article, we’ll explore seven delectable hashbrown potato soup recipes that are easy to make and bursting with flavor.

Introduction

Ah, the joys of potato soup. It’s like a cozy hug in a bowl, and we’re about to make it even cozier. Hashbrown potato soup is comfort food taken to the next level, and we’ve got seven scrumptious variations to share with you. Why seven? Well, variety is the spice of life, and we believe in spicing things up. So, let’s dive into these soul-soothing, belly-warming recipes.

Creamy Ham and Hashbrown Potato Soup

There’s nothing quite like the classic combination of ham and potatoes. This hashbrown potato soup recipe is a perfect blend of comfort and flavor. Here’s how to make it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken broth
1 cup of diced onions
1 cup of diced ham
1 cup of heavy cream
Salt and pepper to taste
Chopped fresh parsley for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken broth and bring the mixture to a boil. Add the frozen hashbrown potatoes and diced ham. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Season with salt and pepper to taste. Be careful with the salt, as the ham can be quite salty.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with chopped fresh parsley for a pop of color and flavor.

Enjoy your delicious Creamy Ham and Hashbrown Potato Soup!

Instructions

In a large pot, sauté the onions until they turn translucent.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the chicken broth and bring the mixture to a boil.

Stir in the diced ham and heavy cream.

Season with salt and pepper to taste.

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Serve hot, garnished with chopped fresh parsley.

This soup is like a warm, cozy hug on a chilly day.

Garlic Parmesan Hashbrown Potato Soup

Garlic and parmesan are a match made in culinary heaven. This hashbrown potato soup offers a delightful combination of these flavors. Here’s how to prepare it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
2 cloves of minced garlic
1 cup of grated parmesan cheese
1 cup of heavy cream
Salt and pepper to taste
Chopped fresh chives for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes until it becomes fragrant.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken broth and bring the mixture to a boil. Add the frozen hashbrown potatoes and diced ham. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Stir in the grated Parmesan cheese until it’s fully melted into the soup.

Season with salt and pepper to taste. Be mindful of the salt, as the ham and Parmesan cheese can add saltiness to the soup.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with chopped fresh parsley for a burst of color and flavor.

This Garlic Parmesan Hashbrown Potato Soup is a delicious twist on the classic recipe, combining the savory goodness of garlic and the rich flavor of Parmesan cheese. For SEO optimization, make sure to include relevant keywords like “Garlic Parmesan potato soup,” “cheesy hashbrown soup,” and variations of those terms throughout your recipe blog or website.

Instructions

Sauté the onions and minced garlic in a large pot until fragrant.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the grated parmesan cheese and heavy cream until the soup is creamy.

Season with salt and pepper to taste.

Serve hot, garnished with chopped fresh chives.

This soup is a symphony of garlic and parmesan, bringing bold flavors to your table.

Spinach and Artichoke Hashbrown Potato Soup

Take a break from the ordinary with this delightful twist on hashbrown potato soup. Spinach and artichoke bring freshness and complexity to this recipe:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
1 cup of chopped spinach
1 cup of chopped canned artichoke hearts
1 cup of heavy cream
Salt and pepper to taste
Grated mozzarella cheese for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken broth and bring the mixture to a boil. Add the frozen hashbrown potatoes and diced ham. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Add the chopped spinach and artichoke hearts to the soup. Let them cook for a few more minutes until they wilt and become tender.

Season with salt and pepper to taste. Remember that the ham can add saltiness, so be cautious with the salt.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with grated Parmesan cheese for that extra layer of flavor.

Instructions

Sauté the onions in a large pot until they become translucent.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the chopped spinach, artichoke hearts, and heavy cream.

Season with salt and pepper to taste.

Serve hot, garnished with grated mozzarella cheese.

This soup is a delightful dance of veggies and creaminess, with a cheesy finish.

Loaded Baked Potato Hashbrown Soup

For all the loaded baked potato fans out there, this hashbrown potato soup is a dream come true. Here’s how to make it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
1 cup of diced baked potato
1 cup of sour cream
1 cup of shredded cheddar cheese
Chopped green onions and crumbled bacon for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

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Pour in the chicken broth and bring the mixture to a boil. Add the frozen hashbrown potatoes. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Add the shredded cheddar cheese and stir until it’s fully melted into the soup.

Stir in the sour cream, ensuring it’s well incorporated.

Season with salt and pepper to taste.

Once the soup is heated and seasoned to your liking, serve it hot. Top each serving with crispy bacon bits and chopped fresh chives for that loaded baked potato goodness.

Instructions

Sauté the onions in a large pot until they’re translucent.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the diced baked potato and sour cream.

Add the shredded cheddar cheese and stir until it’s melted.

Serve hot, garnished with chopped green onions and crumbled bacon.

This soup is a loaded baked potato in a bowl – creamy, cheesy, and topped with savory bacon.

Mushroom and Swiss Hashbrown Potato Soup

Mushrooms and Swiss cheese create a rich and earthy flavor profile in this hashbrown potato soup. Here’s how to prepare it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
1 cup of sliced mushrooms
1 cup of shredded Swiss cheese
1 cup of heavy cream
Salt and pepper to taste
Fresh thyme leaves for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the frozen hashbrown potatoes. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Add the sliced mushrooms to the soup and let them cook for a few more minutes until they are tender.

Stir in the shredded Swiss cheese until it’s fully melted into the soup, creating a creamy and cheesy texture.

Season with salt and pepper to taste.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with chopped fresh chives for a touch of freshness and flavor.

Instructions

Sauté the onions and mushrooms in a large pot until they’re tender.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the shredded Swiss cheese and heavy cream until the soup is creamy.

Season with salt and pepper to taste.

Serve hot, garnished with fresh thyme leaves.

This soup is a culinary journey through the forest, with earthy mushrooms and Swiss sophistication.

Corn and Bacon Hashbrown Potato Soup

This hashbrown potato soup takes a flavorful twist with sweet corn and crispy bacon. Here’s how to make it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
1 cup of corn kernels (fresh or frozen)
1 cup of cooked and crumbled bacon
1 cup of heavy cream
Salt and pepper to taste
Fresh cilantro for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the frozen hashbrown potatoes. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Add the frozen corn kernels and crispy bacon bits to the soup. Allow them to cook for a few more minutes until the corn is heated through.

Season with salt and pepper to taste.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with chopped fresh parsley for a burst of color and freshness.

Instructions

Sauté the onions in a large pot until they become translucent.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the corn kernels, cooked bacon, and heavy cream.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.

This soup is a harmonious blend of sweet and savory, with the smokiness of bacon and the sweetness of corn.

Broccoli and Cheddar Hashbrown Potato Soup

For a classic combination that never disappoints, try broccoli and cheddar in your hashbrown potato soup. Here’s how to make it:

Ingredients

2 cups of frozen hashbrowns
4 cups of chicken or vegetable broth
1 cup of diced onions
1 cup of chopped broccoli florets
1 cup of shredded cheddar cheese
1 cup of heavy cream
Salt and pepper to taste
Grated cheddar for garnish

Directions

In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots. Cook until they become tender and translucent, about 5 minutes.

Sprinkle the flour over the vegetables and stir to coat them. Cook for another 2 minutes to eliminate the raw flour taste.

Pour in the chicken or vegetable broth and bring the mixture to a boil. Add the frozen hashbrown potatoes. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Stir in the milk and heavy cream. Let the soup heat through but do not boil.

Add the chopped broccoli florets to the soup and let them cook for a few more minutes until they are tender.

Stir in the shredded cheddar cheese until it’s fully melted into the soup, creating a creamy and cheesy texture.

Season with salt and pepper to taste.

Once the soup is heated and seasoned to your liking, serve it hot. Garnish with chopped fresh chives for a touch of color and added flavor.

Instructions

Sauté the onions in a large pot until they turn translucent.

Add the frozen hashbrowns and cook until they’re golden and crispy.

Pour in the broth and bring it to a boil.

Stir in the chopped broccoli and heavy cream.

Add the shredded cheddar cheese and stir until it’s melted.

Season with salt and pepper to taste.

Serve hot, garnished with grated cheddar.

This soup combines the richness of cheddar with the freshness of broccoli for a perfect balance of flavors.

Conclusion

There you have it, seven more mouthwatering hashbrown potato soup recipes to add to your collection. From the classic to the creative, these recipes offer a variety of flavors and experiences. So, pick your favorite, get your ingredients ready, and enjoy a delicious, comforting bowl of hashbrown potato soup. Each recipe is a testament to the versatility of this dish and the joy it brings to the table.

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Warm Comfort in a Bowl: 7 Hashbrown Potato Soup Recipes

Introduction

Creamy Ham and Hashbrown Potato Soup

Ingredients

Directions

Instructions

Garlic Parmesan Hashbrown Potato Soup

Ingredients

Directions

Instructions

Spinach and Artichoke Hashbrown Potato Soup

Ingredients

Directions

Instructions

Loaded Baked Potato Hashbrown Soup

Ingredients

Directions

Instructions

Mushroom and Swiss Hashbrown Potato Soup

Ingredients

Directions

Instructions

Corn and Bacon Hashbrown Potato Soup

Ingredients

Directions

Instructions

Broccoli and Cheddar Hashbrown Potato Soup

Ingredients

Directions

Instructions

Conclusion

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