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Home » Recipes » Soups & Stews

Hash Brown Potato Broccoli Soup

Modified: Dec 28, 2023 · Published: Feb 20, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 880 words. · About 5 minutes to read this article.

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Hash brown potato soup recipe.
Hash brown potato soup recipe.
Hash brown potato soup recipe.

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!

White bowl filled with broccoli potato soup.

Looking for a simple, comforting soup to make during the cold winter months? This creamy potato soup is filled with broccoli florets and a few simple spices for a mild, soothing flavor.

Cubed frozen hash browns are used in this recipe to save time, and can be tossed in straight from the freezer. Plus, the entire recipe is ready in less than 30 minutes, making it perfect for busy weeknights.

Top your potato soup with crumbled bacon, shredded cheese, and crushed crackers. Pairs well with a slice of crusty bread, grilled cheese sandwich, or a side salad!

Ingredients and substitutions

Ingredients for soup on a counter top.
  • Broccoli florets should be cut into small, bite size pieces for two reasons. One: small bites are easier to eat in a soup. Two: broccoli cooks faster when it's chopped into smaller pieces. If you'd like to use frozen broccoli, add it 1-2 minutes early, it will need longer to cook. Frozen broccoli may also add extra moisture to your soup, making it slightly thinner.
  • 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.
  • Milk - I recommend whole milk for a creamier soup, but 1% or skim will work.
  • Hash browns - Diced, frozen hash browns work best in this recipe. You're welcome to substitute with fresh diced potatoes.
  • Onion and garlic - Adds flavor to your soup. I do not recommend omitting either of these.
  • All-purpose flour and butter - These two ingredients make a roux, which thickens your soup.
  • Spices - Salt, pepper, and paprika add flavor to your soup.

Tips and tricks

Making a soup in a sauce pan.

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 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.

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

White bowl filled with broccoli potato soup, topped with shredded cheese.
What toppings can I add to potato soup?

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

Can I stir some cheese into the soup before serving?

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.

How long do leftovers last?

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.

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📖 Recipe

White bowl filled with broccoli potato soup.
Pin Print Rate
4.59 from 17 reviews

Hash Brown Potato Broccoli Soup

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!
Prep Time10 minutes minutes
Cook Time15 minutes minutes
Total Time25 minutes minutes
Servings: 4 servings
Calories: 335kcal
Author: Heather

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
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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

  • SS 3-Quart Saucepan
  • OXO Metal Balloon Whisk
  • Measuring Spoons
  • Zwilling Pro Chef's Knife

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.
  • For a vegetarian soup, use vegetable broth.

Nutrition Estimate

Serving: 1bowl | Calories: 335kcal | Carbohydrates: 45g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 871mg | Potassium: 1015mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1890IU | Vitamin C: 147mg | Calcium: 239mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: American

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    4.59 from 17 votes (15 ratings without comment)

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  1. Linda

    February 29, 2024 at 7:58 pm

    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!

    Reply
  2. Kristin Clark

    August 21, 2023 at 4:28 pm

    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.

    Reply
    • Heather

      August 21, 2023 at 6:18 pm

      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.

      Reply
  3. Ruth

    February 23, 2022 at 7:36 pm

    We love your recipe for hash brown potato broccoli soup, can it be fixed in a crock pot? Thank you

    Reply
    • Heather

      February 24, 2022 at 7:54 am

      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.

      Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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