NutritionSortLoading...
Loading...

1 bag (32 oz) frozen hash brown potato cubes

2 cans (14.5 oz each) reduced-sodium chicken broth

1 can (10.5 oz) cream of chicken soup

1 small yellow onion ((finely diced))

6 tablespoons salted butter

1½ cups shredded cheese

1 cup sour cream

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Suggested topping: Shredded cheese

Suggested topping: Green onions

Suggested topping: Bacon bits

Suggested topping: Sour cream

Select allAdd

1. In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion, and salted butter.

2. Once the butter has melted allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierce with a fork. * Stir the soup frequently during the cook time to make sure it's not burning or sticking to the bottom of the pot. You can also cover the pot with a lid to help it cook faster. Turn down the heat if needed.

3. Stir in the shredded cheese, sour cream, salt, and pepper until combined well and the cheese is melted.

4. Serve immediately with all your favorite potato soup toppings.

   ————————————————

For instant pot:

1. Sauté (optional): Set the Instant Pot to “Sauté” mode. Add the butter, then the diced onion. Cook for 2-3 minutes until onion is softened. (This gives extra flavor.)

2. Add main ingredients: Add the frozen hash brown cubes, chicken broth, and cream of chicken soup. Stir to combine.

3. Pressure cook:

   Seal the Instant Pot and set to High Pressure for about 4 minutes. (Because the potatoes are frozen and cubed, they’ll cook quickly under pressure.)

   After the 4 minutes, do a quick release of the pressure (carefully).

4. Finish the soup:

Open the lid. Switch off Sauté/pressure mode.

Stir in the shredded cheese, sour cream, salt, and pepper until the cheese melts and everything is well combined.

If the soup is too thick, you can add a little extra chicken broth (¼–½ cup) and stir. If too thin, you can set to Sauté for 1-2 minutes to reduce slightly.

Serve & top: Ladle into bowls and garnish with shredded cheese, green onions, bacon bits, sour cream as desired.