Hash Brown Potato Broccoli Soup is a hearty one-pot recipe that’s ready in less than 30 minutes. Frozen cubed hash browns make this creamy soup even easier to make for a quick weeknight meal.
Looking for a simple, easy to make soup recipe? If so, you’ll love my hash brown potato soup. This creamy, flavorful soup is filled with broccoli florets and a few simple spices for a mild flavor.
Cubed frozen hash browns are used in this recipe to save time, and can be tossed in straight from the freezer. Can’t get any easier than that! Plus, the entire soup is ready in less than 30 minutes, making it a fantastic weeknight meal.
Serve your potato soup with some crusty bread, grilled cheese sandwiches, or side salads. Or, top with crumbled bacon, shredded cheese, and chives.
Ingredients and substitutions
Broccoli florets should be cut into small, bite size pieces for two reasons. One – easy eating when they’re added to your soup. Two – your broccoli will cook more quickly the smaller it is chopped.
If you’d like to use frozen broccoli, plan to allow your soup to cook for an extra 1-2 minutes. Frozen broccoli may also add extra moisture to your soup, making it slightly thinner.
Vegetable broth should be used if you’d like to make this soup vegetarian. Chicken broth or beef broth can also be used if desired.
What kind of potatoes to use
For this recipe, I recommend using frozen cubed hash brown potatoes, like Ore-Ida Diced Hash Brown Potatoes (not a sponser, it’s just what I like to use). You are welcome to use fresh or frozen potatoes for this recipe. Keep in mind that frozen potatoes will take a minute or two longer to cook than fresh potatoes.
I recommend keeping an eye on your soup and testing your potatoes by piercing one through with a fork. If the fork pierces through easily, your potatoes are done cooking.
If you’d like to dice up your own potatoes, I recommend yukon gold, red, or russet potatoes. Any of these will do well in a creamy potato soup. Keep in mind that the larger you dice your potatoes, the longer they’ll take to cook.
Soup toppings and add-ins
This hash brown potato soup is hearty, filling, and has a mild flavor. It’s great for sick days, it’s kid friendly, and can easily be customized with toppings or add-ins to make everyone’s bowl of soup unique.
I like to put out a toppings bar with potato soup, so that everyone can customize their soup with their favorite ingredients. Here are a few ideas:
- Crumbled bacon/bacon bits
- Shredded cheddar cheese
- Shredded pepper jack cheese
- Parmesan cheese
- Sour cream
- Croutons
- Green onions
- Chives
I also like to serve my soup with a crusty Italian or sourdough bread, grilled cheese, or a side salad.
Hash Brown Potato Broccoli Soup
Ingredients
- 1/4 cup unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 16 ounces broth vegetable or chicken
- 16 ounces milk
- 2 cups frozen cubed hash brown potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups chopped broccoli florets
Instructions
- In a saucepan over medium heat, melt butter. Add onions and cook until they begin to brown and turn translucent, about 4 minutes. Add garlic and cook an additional 30 seconds. Add flour and stir to create a paste. Cook for 1 minute.
- Add chicken broth, milk, salt, paprika, and pepper, whisking to incorporate. Add hash browns and stir. Bring to a boil, cover, and reduce heat to low. Simmer for 7 minutes (6 minutes if potatoes are thawed).
- Remove lid and add broccoli florets. Stir to combine, then cover and cook an additional 2-3 minutes, or until potatoes can easily be pierced through with a fork. Remove from heat and serve.
- Optionally, top with shredded cheese, crumbled bacon, sour cream, or chives.
Equipment Recommendations
Notes
- Serve with crusty bread, grilled cheese, or with a side salad.
- If you'd like to add cheese to your soup, add 1-2 cups of shredded sharp cheddar cheese just before serving, stirring until melted. Grating your own cheese will result in a smoother soup - store bought shredded cheese can cause your soup to be grainy.
- Large broccoli florets should be halved or quartered into smaller pieces. You're looking for small, bite-size pieces that will fit onto a spoon.
- For a vegetarian soup, use vegetable broth.
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