Hash brown potato broccoli soup is a hearty one-pot recipe that's ready in less than 30 minutes. Frozen hash browns make this creamy soup easy to prepare on a busy weeknight!
Heather's recipe summary
Flavor/texture: Creamy soup is filled with cubed potatoes, broccoli florets, and mild seasoning.
Quick and easy: Ready in 30 minutes and made in a single pot.
Serves: 4 people
Similar to: Steak and Potato Soup and Kielbasa Potato Soup
Jump to:
Ingredients and substitutions
- Broccoli florets - Fresh broccoli florets can be substituted with frozen chopped broccoli. Add 1-2 minutes to your cooking time to account for broccoli being frozen.
- Broth - Any broth you have on hand will work in this recipe. I prefer vegetable or chicken broth. A high quality broth adds more flavor to your soup. Want to keep this soup vegetarian friendly? Use vegetable broth.
- Hash browns - Diced hash browns, frozen or fresh, work in this recipe.
How to make hash brown potato broccoli soup
- Cook onions and garlic in melted butter until translucent. Stir in flour to create a paste.
- Whisk in broth, milk, and seasoning.
- Add hash browns and stir. Simmer for 6-7 minutes.
- Add broccoli florets and cover. Cook for 2-3 minutes or until potatoes are fork tender.
Tips and tricks
Using hash browns vs fresh potatoes - For this recipe, I recommend using frozen cubed hash brown potatoes, like Ore-Ida Diced Hash Brown Potatoes. 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.
Fresh potato recommendations - If you'd like to dice up your own potatoes, I recommend yukon gold, red, or russet potatoes. Any of these work well in a creamy potato soup.
Test for doneness - 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.
Frequently asked questions
This hash brown potato soup is hearty and filling, with a mild flavor. It's great for sick days, it's kid friendly, and can easily be customized with a variety of toppings. Here are a few of my favorites:
Crumbled bacon/bacon bits
Shredded cheddar cheese
Shredded pepper jack cheese
Parmesan cheese
Sour cream
Croutons
Butter crackers
Green onions
Chives
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.
Leftover potato broccoli soup will keep for 3 to 4 days in a tightly sealed container in the refrigerator and reheats well on the stovetop over medium heat or in the microwave.
Recommended
📖 Recipe
Hash Brown Potato Broccoli Soup
Ingredients
- ¼ cup unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ¼ cup all purpose flour
- 16 ounces broth, vegetable or chicken
- 16 ounces milk
- 2 cups frozen cubed hash brown potatoes
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon pepper
- 1 head broccoli, chopped into small 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, or crushed crackers.
Equipment Recommendations
Notes
- Accompaniments: Serve with crusty bread, grilled cheese, or with a side salad.
- Add cheese: 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.
- For a vegetarian soup: Use vegetable broth.
I made this soup for dinner tonight using one cup of cheddar and increasing the broth to three cups. It came out so good! Thanks for sharing this recipe!
Can I add the shredded cheese to the soup while it's cooking, and if so, how many ounces of shredded cheese to tripple the recipe?
I want it to be Hashbrown Potato Broccoli Cheddar Soup.
After the soup is finished cooking and just after removing from the heat, add shredded cheese and stir until melted. Otherwise, too hot of soup can cause the cheese to get clumpy. I'd recommend adding about 6 ounces of cheese to this recipe, so if tripled that would be 18 ounces of cheese.
We love your recipe for hash brown potato broccoli soup, can it be fixed in a crock pot? Thank you
Hi Ruth, I'm glad to hear you love the recipe! I haven't tried this recipe in a slow cooker, so I can't say for sure how it would turn out. I don't think there's a great way to make a roux or brown onions and garlic (which this recipe depends on for flavor) in a slow cooker, so I think it would turn out best on the stovetop.