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A bowl of potato soup with bacon, cheese, sour cream, and green onions on a tray.

Loaded Baked Potato Soup with Frozen Hashbrowns

This loaded baked potato soup skips the peeling and chopping by using frozen hashbrowns, because nobody needs extra potato prep on a busy night. Creamy broth, melted cheddar, sour cream, crispy bacon, and green onions deliver all the loaded baked potato flavor with a fraction of the work.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 32 oz frozen diced hashbrown potatoes
  • 1 small yellow onion finely diced
  • 2 14.5 oz cans reduced-sodium chicken broth
  • 1 10.5 oz can condensed cream of chicken soup
  • 6 tablespoons salted butter
  • 1 ½ cups shredded medium cheddar cheese
  • 1 cup sour cream
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 6 slices bacon cooked and crumbled
  • ½ cup shredded cheddar cheese for topping
  • ¼ cup sliced green onions
  • ½ cup sour cream for topping

Instructions

  • Combine the Soup Base: Add the frozen hashbrowns, diced onion, chicken broth, cream of chicken soup, and butter to a large pot over medium heat. Stir occasionally until the butter has completely melted.
    32 oz frozen diced hashbrown potatoes, 1 small yellow onion, 2 14.5 oz cans reduced-sodium chicken broth, 1 10.5 oz can condensed cream of chicken soup, 6 tablespoons salted butter
    Overhead view of diced potatoes and melted butter in a pot on a stove.
  • Cook the Potatoes: Bring the soup to a gentle simmer and cook for 20 minutes, stirring occasionally to prevent sticking. The hashbrowns should be tender and easily pierced with a fork.
  • Make It Creamy: Reduce the heat to low. Stir in 1 ½ cups shredded cheddar cheese, 1 cup sour cream, kosher salt, and black pepper. Stir gently until the cheese has melted and the soup is smooth and creamy.
    1 ½ cups shredded medium cheddar cheese, 1 cup sour cream, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    Overhead view of a wooden spoon stirring creamy potato soup in a pot.
  • Add the Loaded Toppings: Divide the soup among bowls. Top each serving with crumbled bacon, extra shredded cheddar, sliced green onions, and a spoonful of sour cream.
    6 slices bacon, ½ cup shredded cheddar cheese, ¼ cup sliced green onions, ½ cup sour cream
    Overhead view of seven bowls of loaded potato soup on a marble surface.
  • Serve: Serve immediately while the soup is hot and the cheese is melted.