5 Potato Soup Recipes With Hashbrowns That’ll Warm You From Spoon to Soul

There’s something magical about potato soup that just hits every cozy button. Add hashbrowns and you’ve got extra texture, quicker cook times, and that buttery diner-style nostalgia in every bite. Today we’re making five seriously satisfying versions—some crockpot, some 30-minute stovetop—all starring humble hashbrowns. These bowls are creamy, hearty, and ready to save your weeknights or your game-day crowd. Let’s ladle happiness, shall we?

1. Creamy Diner-Style Loaded Hashbrown Potato Soup (Stovetop, 30 Minutes)

Think baked potato meets your favorite breakfast diner. This stovetop soup is ultra-creamy, packed with crispy bacon, and topped like a loaded potato: cheddar, scallions, sour cream—the works. It’s fast, rich, and exactly what you want when comfort food calls at 6 p.m.

Ingredients:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 3 cups frozen shredded hashbrowns (no need to thaw)
• 1 cup peeled, diced russet potato (small dice, 1/2-inch)
• 1 cup whole milk
• 1/2 cup heavy cream (or sub half-and-half)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup shredded sharp cheddar cheese, plus more for topping
• 4 slices bacon, cooked crispy and crumbled
• 2 scallions, thinly sliced
• Sour cream, for serving

Instructions:

1. Heat a large pot over medium. Add butter and olive oil. Sauté onion for 3–4 minutes until translucent. Stir in garlic for 30 seconds.
2. Sprinkle in flour and cook 1 minute, stirring to make a light roux. Slowly whisk in broth until smooth.
3. Add shredded hashbrowns and diced russet potato. Simmer 12–15 minutes, stirring occasionally, until potatoes are tender and soup thickens.
4. Reduce heat to low. Stir in milk, heavy cream, salt, pepper, and smoked paprika. Heat gently 2–3 minutes (do not boil).
5. Turn off heat and fold in cheddar until melted. Taste and adjust seasoning.
6. Ladle into bowls and top with bacon, extra cheddar, scallions, and a dollop of sour cream.

Serve with crusty bread or a side salad. For extra body, blend 1 cup of the soup and stir it back in. Want it vegetarian? Skip the bacon and use veggie broth—add a pinch of liquid smoke for depth.

2. Slow-Cooker Rustic Hashbrown Potato Soup With Ham & Cheese (Crockpot)

Hands-off and crowd-friendly, this crockpot version turns pantry staples into a creamy, rustic chowder. The ham adds smoky savoriness, while cubed hashbrowns hold texture and keep prep ridiculously easy. It’s the perfect “set it and forget it” dinner for busy days.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups frozen cubed hashbrowns
• 1 1/2 cups cooked ham, diced
• 4 cups low-sodium chicken broth
• 1 tsp kosher salt (to taste)
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup evaporated milk (or half-and-half)
• 1 cup shredded mild or medium cheddar cheese
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
• Chopped parsley, for garnish

Instructions:

1. In a skillet, heat olive oil over medium and sauté onion, carrots, and celery 4–5 minutes until softened. (Optional, but boosts flavor.)
2. Add sautéed veggies to the slow cooker along with cubed hashbrowns, ham, broth, salt, pepper, thyme, and bay leaf. Stir.
3. Cook on Low 6–7 hours or High 3–4 hours, until potatoes are tender.
4. Stir in evaporated milk. If you want it thicker, add the cornstarch slurry and cook on High 15–20 minutes.
5. Turn off heat and stir in cheddar until melted. Remove bay leaf. Taste and adjust seasoning.
6. Garnish with parsley and serve.

Try it with garlic bread or warm biscuits. No ham? Use cooked bacon or shredded rotisserie chicken. For a smoky twist, add 1/2 tsp smoked paprika—or stir in a spoonful of Dijon for tangy depth. Leftovers reheat beautifully for lunch, trust me.

3. 30-Minute Creamy Green Chile Hashbrown Potato Soup (Stovetop)

If you love a little kick, this one’s your bowl. Roasted green chiles, cumin, and lime brighten the classic creaminess, while shredded hashbrowns cook lightning fast. It’s cozy with a zip—think Tex-Mex meets sweater weather.

Ingredients:

• 2 tbsp butter
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable or chicken broth
• 3 cups frozen shredded hashbrowns
• 1 (4-oz) can diced green chiles, mild or medium
• 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
• 4 oz cream cheese, softened and cubed
• 1 tsp kosher salt (to taste)
• 1/4 tsp white or black pepper
• Juice of 1/2 lime
• Fresh cilantro, chopped
• Optional toppings: shredded Monterey Jack, sliced jalapeño, tortilla strips

Instructions:

1. Melt butter in a pot over medium heat. Sauté onion 3 minutes until soft; add garlic, cumin, and chili powder; cook 30 seconds until fragrant.
2. Pour in broth. Add shredded hashbrowns and green chiles. Simmer 10–12 minutes, stirring, until potatoes are tender.
3. Reduce heat to low. Add half-and-half and cream cheese. Stir until fully smooth and creamy (do not boil).
4. Season with salt and pepper. Finish with lime juice and cilantro.
5. Top with Monterey Jack, jalapeño, and tortilla strips if you like crunch.

For extra protein, stir in rotisserie chicken or black beans. Want it spicier? Use fire-roasted chiles and a pinch of cayenne. This soup loves a squeeze of lime at the table and a side of warm cornbread. Seriously, it disappears fast.

4. Smoky Bacon, Corn & Hashbrown Chowder (Crockpot or Stovetop)

This chowder leans into sweet corn, smoky bacon, and velvety potatoes for a bowl that tastes like a summer cookout cozied up in a blanket. Use your slow cooker for hands-off ease or bang it out on the stovetop in about 35 minutes.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 3 cups frozen cubed hashbrowns
• 2 cups frozen or canned corn (drained if canned)
• 4 cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 tsp kosher salt (to taste)
• 1/2 tsp black pepper
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for stovetop thickness)
• Chives or parsley, for garnish

Instructions (Crockpot):

1. Cook bacon in a skillet until crisp. Remove with a slotted spoon; reserve 1 tbsp bacon fat.
2. Sauté onion and bell pepper in bacon fat 3–4 minutes; add garlic for 30 seconds. Transfer to slow cooker.
3. Add hashbrowns, corn, broth, smoked paprika, thyme, salt, and pepper. Stir, then cook on Low 6–7 hours or High 3–4 hours.
4. Stir in milk and cream. Heat on High 15 minutes. If you want it thicker, mash some potatoes against the side or stir in a cornstarch slurry.
5. Top with crispy bacon and herbs to serve.

Instructions (Stovetop):

1. Cook bacon in a large pot until crisp; remove and reserve. Sauté onion and pepper in the bacon fat 4 minutes; add garlic for 30 seconds.
2. Add hashbrowns, corn, broth, smoked paprika, thyme, salt, and pepper. Simmer 15–18 minutes, until tender.
3. Stir in milk and cream. If needed, add cornstarch slurry and simmer 2–3 minutes until thickened. Top with bacon and herbs.

Serve with oyster crackers or cheddar biscuits. For a seafood spin, stir in cooked shrimp at the end. Vegetarian? Skip bacon, use smoked paprika plus a dash of liquid smoke, and garnish with smoked almonds for crunch.

5. Cozy Vegan Hashbrown Potato Soup With Garlic & Herbs (Stovetop, 30 Minutes)

Plant-based, silky, and secretly indulgent, this vegan soup uses coconut milk and broth to create incredible body without dairy. Garlic, rosemary, and lemon brighten things so every spoonful feels fresh, not heavy. It’s weeknight-friendly and freezer-friendly—win-win.

Ingredients:

• 2 tbsp olive oil
• 1 large leek (white and light green parts), thinly sliced and rinsed
• 3 cloves garlic, minced
• 1 tsp dried rosemary (or 2 tsp fresh, chopped)
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes (optional)
• 4 cups vegetable broth
• 3 cups frozen shredded hashbrowns
• 1 cup peeled, diced Yukon Gold potatoes
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp nutritional yeast (optional, for “cheesy” flavor)
• 1 tsp kosher salt (to taste)
• 1/4 tsp black pepper
• Juice of 1/2 lemon
• Fresh chives or parsley, chopped
• Crusty bread or toasted sourdough, for serving

Instructions:

1. Warm olive oil in a pot over medium heat. Add leeks and sauté 4–5 minutes until soft. Stir in garlic, rosemary, thyme, and red pepper flakes; cook 30 seconds.
2. Pour in broth. Add shredded hashbrowns and diced Yukon Golds. Simmer 12–15 minutes until tender.
3. Stir in coconut milk and nutritional yeast. Heat gently (do not boil). Season with salt and pepper.
4. For a creamier texture, lightly blend 1–2 cups of the soup and return to the pot.
5. Finish with lemon juice and herbs. Serve hot with bread.

Prefer a lighter version? Use light coconut milk and add 1 tsp olive oil at the end for silkiness. Toss in spinach or kale in the last 2 minutes for greens. If you love umami, a splash of soy sauce or white miso stirred in at the end is chef’s kiss.

Hashbrown Soup Tips & Tricks

Want perfect texture and flavor every time? A few quick notes to make these soups sing.

• Shredded vs. cubed: Shredded hashbrowns cook faster and create a creamier base. Cubed hold their shape and give chunkier bites.
• Don’t boil dairy: Add milk, cream, or coconut milk at the end over low heat to avoid curdling.
• Blend a little: For body without heaviness, blend 1 cup of the soup and stir it back in.
• Season at the end: Potatoes drink up salt. Taste again after adding dairy and adjust.
• Make-ahead: These soups thicken as they chill. Thin with a splash of broth or milk when reheating.

Topping Ideas That Take It Over The Top

• Cheddar, smoked Gouda, or pepper Jack
• Crispy bacon, prosciutto, or pancetta crumbles
• Chives, scallions, parsley, or cilantro
• Croutons, crushed kettle chips, or tortilla strips
• Sour cream, Greek yogurt, or a swirl of pesto
• Hot sauce, chili crisp, or smoked paprika dusting

There you have it: five soups, five moods, all anchored by the humble hashbrown. Whether you’re slow-cooking on a Sunday or hustling on a weeknight, there’s a pot here with your name on it. Grab a spoon, load up those toppings, and make your kitchen smell like pure comfort. Your future self is already saying thanks.