There’s something magical about a steaming bowl of potato soup on a chilly evening, especially when it's laced with the rich, savory depth of chicken broth and the cozy warmth of garlic. This Velvety Hash Brown Soup with Chicken Broth and Garlic isn’t just another creamy potato soup—it’s your next go-to recipe when comfort food is calling. Whether you’re a fan of the beloved crock pot potato soup with hashbrowns or looking for a new spin on shredded hashbrown potato soup, this dish takes all those flavors and textures you crave and transforms them into a luxuriously smooth soup you’ll want on repeat all fall and winter long.
Let’s get into this hearty, simple, soul-satisfying soup.
Velvety Hash Brown Soup with Chicken Broth and Garlic
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Soup
Cuisine American, Western
Crock Pot / Slow Cooker The real hero here. This is ideal for making a potato soup crock pot style meal. Any standard 6-quart slow cooker will do the job.
Large skillet For sautéing the garlic and onion. If you’re in a hurry, this step can be skipped, but it adds depth.
Ladle For serving.
Whisk To help blend the milk and cream smoothly into the soup.
- 1 32 oz bag frozen shredded hash brown potatoes – These are key for achieving the velvety texture quickly. You can also use diced frozen potatoes if you prefer some chunkiness.
- 4 cups chicken broth low sodium preferred – The backbone of the flavor. Homemade or store-bought both work.
- 1 cup whole milk – Adds creaminess without being too heavy.
- 1 cup heavy cream – For that luxurious texture.
- 3 cloves garlic minced – Adds aromatic warmth that brings the soup to life.
- 1 small yellow onion finely chopped – Sautéed to enhance the savory base.
- 2 tablespoons unsalted butter – Used to sauté the garlic and onion.
- 1 teaspoon kosher salt – Adjust to taste.
- ½ teaspoon black pepper – A touch of heat.
- ½ teaspoon smoked paprika – Adds a subtle smoky dimension.
- 1 teaspoon dried thyme – For a hint of herbaceous earthiness.
Optional Add-ins
- 1½ cups shredded cheddar cheese – For a hash brown cheesy potato casserole vibe.
- ½ cup cooked and crumbled bacon – If you're craving a loaded baked potato soup with hashbrowns.
- ¼ cup chopped scallions or chives – For garnish and a pop of color.
Sauté the Aromatics
In a skillet over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes, or until translucent. Add the minced garlic and cook for another 30 seconds. This step builds a base layer of flavor that takes the soup from good to great.
Assemble the Ingredients in the Crock Pot
In your crock pot, add the frozen shredded hash browns, sautéed onion and garlic, chicken broth, thyme, smoked paprika, salt, and pepper. Stir well to combine.
Let It Simmer
Set your crock pot to low and cook for 4 hours. This gives the frozen potatoes time to break down and meld beautifully with the broth. You’ll end up with a naturally creamy texture, much like a crockpot potato soup with hashbrowns but without needing flour or cornstarch.
Add Dairy & Cheese
After 4 hours, stir in the whole milk and heavy cream. If using, add shredded cheddar cheese at this stage and stir until melted. The cheese makes it rich and turns this into an easy hash brown casserole turned into soup.
Blend (Optional)
If you prefer a super smooth soup (think soup with frozen potatoes but creamy like velvet), use an immersion blender directly in the crock pot. Blend until smooth. Alternatively, blend half the soup to retain some texture.
Final Touches
Taste and adjust the seasoning with extra salt and pepper if needed. If the soup is too thick, add a splash of extra broth or milk.
Serve and Garnish
Ladle into bowls and top with crumbled bacon, shredded cheese, scallions, or a dollop of sour cream—channeling the spirit of a loaded baked potato soup with hashbrowns.
Pairings
Velvety hash brown soup is rich and filling, so pair it with something light and textured for balance:
- Crusty sourdough bread or a warm baguette: The ideal way to sop up the creamy goodness.
- Simple green salad with vinaigrette: Offers contrast and freshness.
- Roasted vegetables: Think carrots or Brussels sprouts roasted with olive oil and a touch of lemon.
- Apple cider (hot or cold): Sweetness complements the savory, garlicky soup.
This soup also makes a fantastic starter for a heartier winter meal or can stand proudly as the main event.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Absolutely. Crock pot potato soup with real potatoes works just as well. Use peeled and diced Russet or Yukon Gold potatoes. Just be sure to cut them small enough to cook evenly and soften during the slow cooking process.
2. Can I make this soup vegetarian?
Yes! Simply swap the chicken broth for vegetable broth. You can also add extra vegetables like corn, carrots, or leeks to bulk it up.
3. Do I have to use shredded hash browns?
While shredded hashbrown potato soup offers a quick path to creaminess, diced hash browns or even tater tots can be used. Just keep in mind the texture will be slightly different. Diced potatoes yield a chunkier result, more like a baked potato soup crock pot version.
4. How do I store and reheat leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stovetop or in the microwave. Add a splash of milk or broth if it thickens too much.
5. Can I freeze this soup?
Yes, but with caution. Because it contains dairy, the texture can change slightly when thawed. To freeze, let the soup cool completely, then transfer to freezer-safe containers. Reheat gently and stir well to re-emulsify the creaminess.
