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Hearty Loaded Baked Potato Soup with Hashbrowns

A creamy bowl of loaded baked potato soup with hashbrowns, bacon, cheese, sour cream, and chives.
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Make this comforting, thick, and cheesy loaded baked potato soup using frozen hashbrowns for an easy weeknight dinner. It tastes just like your favorite baked potato, ready in under an hour.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10 ounce) package frozen shredded hashbrowns, thawed slightly
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cups milk
  • 8 ounces cream cheese, cubed and softened
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup cooked, crumbled bacon
  • 1/2 cup sour cream, plus more for topping
  • 1/4 cup chopped fresh chives or green onions, for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Whisk the flour into the butter mixture and cook for 1 minute, stirring constantly. This creates a roux that thickens the soup.
  3. Gradually whisk in the chicken broth and cream of chicken soup until smooth. Bring the mixture to a gentle simmer.
  4. Stir in the thawed hashbrowns, salt, pepper, onion powder, and garlic powder. Cook for 10 minutes, stirring occasionally, until the hashbrowns begin to break down and thicken the soup base.
  5. Reduce the heat to low. Stir in the milk and the cubed cream cheese until the cheese is completely melted and the soup is smooth. Do not let the soup boil after adding the dairy.
  6. Stir in 1 cup of the shredded cheddar cheese until melted. Taste the soup and adjust salt and pepper if needed.
  7. Ladle the soup into bowls. Top each serving generously with the remaining 1 cup of cheddar cheese, crumbled bacon, a dollop of sour cream, and fresh chives.

Notes

  • If you prefer a smoother soup, you can use an immersion blender to partially blend the soup before adding the cheese and dairy.
  • For a richer flavor, substitute half of the chicken broth with heavy cream.
  • If you are using leftover cooked hashbrowns, add them at Step 4 along with the seasonings.
  • This recipe works well in a slow cooker: combine all ingredients except the final cheese, bacon, and toppings. Cook on low for 4-6 hours. Stir in the cheese, bacon, and sour cream during the last 30 minutes.

Nutrition

Find it online: https://tastethisplate.com/loaded-baked-potato-soup-with-hashbrowns/