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.
What kind of potatoes to use
What kind of potatoes to useFor 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.
Ingredients
For this recipe, you’ll need broccoli florets (in small, bite-size pieces), chicken broth, milk, frozen cubed hash browns, diced onions, all-purpose flour, butter, minced garlic, salt, pepper, and paprika.
If you’d like, you can also garnish your soup with shredded cheddar cheese, crumbled bacon, or chives. See my full list of suggestions at the bottom of the post!
Making your soup
In a saucepan over medium heat, melt your butter. Add your onions and cook until they begin to brown and turn translucent. Add your garlic and cook an additional 30 seconds.
Next, add the flour and stir to create a paste. Cook another minute, then add your broth and milk, whisking to incorporate. Scrape the bottom of the pan as you whisk.
Then, add the salt, pepper, and paprika, whisking to incorporate. Next, add your hash brown potatoes (they can be added while frozen or thawed) and stir to combine.
Bring your soup to a boil, cover, and reduce heat to low. Simmer your soup as directed below, then add your broccoli florets. Cover and continue simmering until your potatoes can easily be pierced through with a fork.
Soup toppings and add-ins
Soup toppings and add-insThis 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 chicken broth
- 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
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.
- Chicken broth can be substituted with beef or vegetable broth.
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