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!
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
- 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
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
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
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.
Hash Brown Potato Broccoli Soup
- 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
- 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.
- 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.