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Bowl of creamy cheesy potato soup garnished with herbs.

Creamy Cheesy Potato Soup

A rich and comforting soup made with hash browns, cream cheese, and sharp cheddar, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 package Frozen hash browns The shortcut that makes this quick
  • 6 slices Bacon Thick-cut recommended for texture
  • 8 oz Cream cheese Full-fat for best creaminess
  • 2 cups Cheddar cheese Sharp or extra-sharp, freshly shredded
  • 4-6 cups Chicken broth Low-sodium if you prefer control over salt
  • 1 medium Onion, finely chopped Yellow or sweet
  • 2-3 cloves Garlic, minced
  • to taste Salt Add gradually
  • to taste Pepper Freshly cracked black recommended
  • 2 tablespoons Green onions, chopped For garnish

Method
 

Cooking the Soup
  1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving the fat in the pot.
  2. Add chopped onion and minced garlic to the pot and sauté until softened, about 4-6 minutes.
  3. Stir in the frozen hash browns and chicken broth, pouring enough broth to just cover the potatoes.
  4. Bring to a simmer and cook for about 15 minutes, until potatoes are tender.
  5. Add cream cheese and shredded cheddar cheese, stirring until melted and creamy.
  6. Season with salt and pepper to taste.
  7. Top with chopped green onions and crumbled bacon before serving.

Notes

Using frozen hash browns keeps this recipe fast. Substitute part of cream cheese with plain Greek yogurt for a lighter version. Freshly shredding cheddar helps it melt smoothly.