If you’re searching for a cozy and satisfying comfort meal, this potato soup recipe delivers creamy texture, rich flavor, and effortless preparation in one family-friendly bowl. This version uses frozen hash-brown potatoes and a simple creamy base, making it one of the fastest ways to enjoy homemade soup without peeling or chopping. Whether you’re short on time or craving a warm, comforting dinner, this recipe guarantees a smooth, hearty result every time.
Why You’ll Love This Potato Soup Recipe
This recipe is all about convenience without sacrificing flavor. Using frozen hash-brown potatoes cuts prep time down dramatically, allowing you to skip peeling, dicing, and par-boiling. With just a few pantry staples, the soup comes together quickly on the stovetop, creating a silky, rich base in minutes.
It’s ideal for busy nights, lazy weekends, or anytime you want comfort food without hours in the kitchen. Kids love it because it’s creamy and mild, and adults enjoy how customizable it is. Add toppings, stir in vegetables, or keep it simple — the recipe adapts to every household.
Ingredients for Potato Soup Recipe
Base Ingredients
- 1 (30-ounce) bag frozen cubed hash-brown potatoes
- 2 (14-ounce) cans chicken broth
- 1 (10.75-ounce) can condensed cream of chicken soup
Seasoning
- Salt and pepper, to taste
Optional Add-Ins
- Shredded sharp cheddar cheese
- Crumbled turkey bacon or sautéed mushrooms
- Chopped chives or green onions
- A splash of milk or cream for extra richness
Ingredient Notes
Frozen Hash-Brown Potatoes
Frozen hash-brown cubes make this recipe incredibly fast. They cook quickly, soften beautifully, and absorb flavors well. If you prefer, you can replace them with freshly peeled and diced potatoes, but you’ll need to simmer them longer until fork-tender.
Broth Options
Chicken broth gives the soup a savory, comforting flavor. If you want to keep it vegetarian, swap in vegetable broth. For a richer taste, you can use half broth and half milk.
Creamy Soup Base
The cream of chicken soup creates the silky, thick texture with almost no work. For a lighter or dairy-free version, replace it with:
- Cream of mushroom
- Cream of celery
- A homemade slurry (vegetable broth + cornstarch + non-dairy milk)
Pork-Free Alternatives
This recipe does not require pork, but if you want to add a smoky topping without bacon, try:
- Smoked turkey
- Turkey bacon
- Sautéed mushrooms with smoked paprika
- Crispy tofu bites
These keep the flavor bold and savory while staying family-friendly.
Boosting Nutrition
You can easily add more vegetables to increase nutrients:
- Finely diced carrots
- Celery
- Spinach
- Peas
- Corn
Sauté these before adding the potatoes for a heartier bowl.
Step-by-Step Instructions
Step 1 – Simmer the Potatoes
Add the frozen cubed hash-brown potatoes to a large soup pot. Pour in the chicken broth and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking.
Cook until the potatoes soften and begin to break down slightly. This usually takes 10–15 minutes.
Step 2 – Add the Creamy Base
Once the potatoes are tender, stir in the condensed cream of chicken soup. Mix well until fully incorporated and the soup becomes smooth and thick.
If you prefer a thinner consistency, add a splash of broth or water. For a thicker, chowder-like base, mash some of the potatoes with a spoon or potato masher.
Step 3 – Season and Serve
Taste the soup and adjust the salt and pepper to your preference. Serve hot and customize with your favorite toppings — cheese, herbs, or crunchy additions.
Pro Tips for Success
- Keep the simmer low to prevent the creamy base from sticking or scorching.
- Use frozen potatoes for the speediest results; fresh potatoes will require longer simmering.
- Mash lightly if you want a thicker texture — mash more for a smooth consistency.
- Taste before salting since the cream soup and broth already contain salt.
- Add dairy at the end (milk, cream, or cheese) so it melts smoothly into the soup.
- Garnish generously with toppings for added flavor and texture.
Flavor Variations
- Cheesy Potato Soup: Stir in 1 cup of shredded cheddar cheese for a richer result.
- Loaded Potato Soup: Top with turkey bacon, cheese, green onions, and a dollop of sour cream.
- Vegetarian Version: Use vegetable broth and a vegetarian condensed soup base.
- Herbed Potato Soup: Add thyme, rosemary, or garlic powder to deepen the flavor.
- Creamier Variation: Replace 1 cup of broth with milk or half-and-half for a silkier finish.
Serving Suggestions
This potato soup pairs wonderfully with:
- Crusty homemade bread
- Garlic breadsticks
- A fresh green salad
- Roasted vegetables
- A grilled cheese sandwich
It also works as a starter for family dinners or holiday gatherings, especially during colder months.
Storage and Freezing Instructions
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Reheat: Warm on the stovetop over low heat or microwave in short intervals. Add broth if it thickens.
- Freeze: This soup does not freeze perfectly due to the potato and creamy base, which can separate. If you want a freezer-friendly version, prepare without the cream soup and add it fresh when reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~260 |
| Protein | ~6g |
| Carbohydrates | ~35g |
| Fat | ~10g |
| Fiber | ~2g |
| Sodium | ~680mg |
FAQ About Potato Soup Recipe
Can I make this soup in a slow cooker?
Yes. Combine the potatoes and broth in the slow cooker and cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in the cream of chicken soup during the last 30 minutes, then season and serve.
Can I use fresh potatoes instead of frozen hash-browns?
Absolutely. Peel and dice about 4–5 medium potatoes. You’ll need to simmer them 15–20 minutes longer until tender, but the flavor and texture will still be wonderful.
How can I make this soup thicker?
Mash more potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water). Add gradually until the soup reaches your preferred thickness.
Is this potato soup gluten-free?
Not as written, because condensed cream soups usually contain gluten. To make it gluten-free, use gluten-free condensed soup or a homemade slurry with gluten-free broth.
Can I make it dairy-free?
Yes. Substitute the cream soup with a dairy-free option such as coconut milk mixed with vegetable broth and thickened with a little cornstarch.
Best Potato Soup Recipe – Easy, Creamy, Fast
Equipment
- large soup pot
- wooden spoon or spatula
- potato masher (optional)
Ingredients
- 30 oz frozen cubed hash-brown potatoes
- 28 oz chicken broth
- 10.75 oz condensed cream of chicken soup
- salt and pepper, to taste
- shredded sharp cheddar cheese (optional)
- crumbled turkey bacon or sautéed mushrooms (optional)
- chopped chives or green onions (optional)
- splash of milk or cream for extra richness (optional)
Instructions
- Add the frozen cubed hash-brown potatoes to a large soup pot. Pour in the chicken broth and bring the mixture to a gentle simmer, stirring occasionally. Cook until potatoes soften and begin breaking down, about 10–15 minutes.
- Stir in the condensed cream of chicken soup until fully incorporated. For a thinner consistency, add broth or water; for a thicker base, mash some of the potatoes.
- Taste and season with salt and pepper. Serve hot and add your favorite toppings such as cheese, herbs, or turkey bacon.
Notes
Nutrition
Final Thoughts
This easy, creamy potato soup recipe is perfect for busy days when you need something warm and comforting without a lot of prep. With frozen hash-brown potatoes and a simple creamy base, it comes together faster than traditional potato soup but still delivers delicious homemade flavor. Whether you enjoy it plain or load it up with toppings, this bowl brings the kind of cozy goodness everyone loves.
