Paula Deen’s Creamy Hash Brown Potato Soup Recipe is the ultimate comfort food for chilly weather. This hearty potato soup features hash browns, cream, onions, chicken broth, cheese, and bacon, resulting in a rich, creamy, and indulgent soup.
The hash browns add great texture and soak up the delicious creamy broth, while the bacon and cheese provide smoky, savory flavors. The recipe comes straight from Paula Deen, the queen of Southern comfort cooking, so you know it’s going to be delicious.
This easy one-pot soup comes together quickly and requires minimal effort, making it a perfect choice for a busy weeknight dinner or a laidback weekend meal. It’s also a great way to use up leftover hash browns you may have in your fridge. Warm, satisfying, and oh so creamy, Paula Deen’s hash brown potato soup will quickly become one of your favorite comfort food recipes.
Best Paula Deen’s Hash Brown Potato Soup Recipe
Paula Deen’s Creamy Hash Brown Potato Soup has been a family favorite of mine for over 10 years. This indulgent potato soup first caught my eye when I saw the incredible cheese pull in the photo in one of Paula’s cookbooks. Paula Deen’s Creamy Hash Brown Potato Soup was the first meal I made on a cold winter night when my kids were young.
Big steaming bowls of Paula Deen’s Creamy Hash Brown Potato Soup had my kids grinning from ear to ear and asking for more. Paula Deen’s Creamy Hash Brown Potato Soup is now a beloved recipe that my kids always request when they come home to visit. I like making Paula Deen’s Creamy Hash Brown Potato Soup homemade so I can control the quality of the ingredients. Paula Deen’s Creamy Hash Brown Potato Soup made with fresh ingredients is so creamy and flavorful.
I tweak Paula Deen’s Creamy Hash Brown Potato Soup to my family’s tastes by adding more cheese or hot sauce. Serving up Paula Deen’s Creamy Hash Brown Potato Soup reminds me of my kids around the kitchen table when they were young. Paula Deen’s Creamy Hash Brown Potato Soup is my way of showing my grown kids I still want to take care of them when they visit home. The smiles when I serve up Paula Deen’s Creamy Hash Brown Potato Soup mean everything to me.
Why Paula Deen’s Potato Soup Stands Out
There are quite a few potato soup recipes out there, so what makes Paula’s special? Here are a few reasons this hash brown soup is a cut above the rest:
It uses hash browns – Shredding pounds of potatoes by hand takes work. Paula simplifies the prep by using bagged hash brown potatoes you can find at any grocery store.
Caramelized onions add depth – Most potato soup recipes saute the onions just until softened. Paula caramelizes them which adds a deeper, sweeter flavor.
The texture is extra creamy – Heavy cream gives this soup a super rich and velvety texture you can’t get with just milk.
It has a hint of spice – The addition of cayenne pepper sets this potato soup apart with a slight heat and kick.
The flavor tastes distinctly Southern – Paula’s Southern charm comes through in her seasoning blend of salt, pepper and cayenne that gives this comfort food an authentic regional flair.
Ingredients In Paula Deen Hash Brown Potato Soup
Paula’s hash brown potato soup serves 6 generously. Here’s what you’ll need:
- 1⁄4 cup butter
- 2 cups chopped yellow onion (1 large onion)
- 2 32-ounce bags of frozen hash brown potatoes
- 5 cups chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4-1/2 teaspoon cayenne pepper (to taste)
- 1 cup heavy cream
Tips for the best ingredients:
- Use unsalted butter so you control the saltiness. Salted butter can make the soup overly salty.
- Sweet yellow onions work best to balance the starchiness of the potatoes.
- Buy shredded or cubed hash browns – not patties. Make sure they’re plain without any seasonings added.
- Swanson’s or College Inn are great broth brands that work well here. Low sodium is fine too.
- Heavy cream adds the signature velvety richness. Half-and-half or milk won’t be as creamy.
Step-by-Step Guide to Make Paula Deen Hash Brown Potato Soup
Follow these simple steps for perfect hash brown potato soup every time:
1. Cook the onion: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 15-20 minutes, stirring occasionally, until caramelized and deep golden brown.
2. Add potatoes and broth: Stir in the frozen hash browns, chicken broth, salt, pepper, and cayenne. Bring to a boil.
3. Simmer until tender: Reduce heat and simmer for 15-20 minutes, stirring occasionally, until potatoes are very tender when pierced with a fork.
4. Finish with cream: Turn off the heat and stir in the heavy cream. The heat from the soup is enough to warm it through. Do not boil once added.
5. Adjust seasonings: Taste and add more salt, pepper, or cayenne if desired. The soup should be highly seasoned.
6. Serve: Ladle the hot soup into bowls and garnish with toppings if desired. Bread, biscuits, or cornbread complement it perfectly. Enjoy!
Handy Tips for Hash Brown Potato Soup Success
Take your soup skills up a notch with these useful tips:
- For maximum creaminess, use a potato masher to slightly mash some of the potatoes while simmering.
- Let it thicken overnight in the fridge. The starchiness develops more flavor. Gently reheat on the stove or in the microwave.
- Play with different potato varieties. Russets make it thick and creamy. Red potatoes add color.
- For even more richness, finish with an extra dollop of softened butter.
- Garnish with crispy bacon, grated cheddar, or green onions for texture and flavor.
- Round it out as a meal by serving it with a side salad or veggies.
- Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Alternative cooking methods for Paula Deen Hash Brown Potato Soup
While the traditional stovetop method is fantastic for preparing Paula Deen Hash Brown Potato Soup, there are alternative cooking methods you can explore to suit your preferences and convenience.
Slow Cooker/Crock-Pot Method:
- Place all the ingredients, except the cheese, sour cream, bacon, and chives, into a slow cooker.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the potatoes are tender and the soup has thickened.
- Stir in the shredded cheese and sour cream until melted and smooth.
- Serve the soup in bowls and garnish with crumbled bacon and chopped chives.
Paula deen potato soup Instant Pot/Electric Pressure Cooker Method:
- Using the “Sauté” function, sauté the onions in butter until translucent.
- Add flour and stir for a minute to cook slightly.
- Pour the chicken broth, add the thawed hash brown potatoes, and stir well to combine.
- Add the garlic powder, salt, and black pepper.
- Close the lid and set the Instant Pot to “Soup” mode or high pressure for 10 minutes.
- After the cooking cycle, allow the pressure to release naturally for 10 minutes before quick-releasing the remaining pressure.
- Stir in the milk, heavy cream, shredded cheese, and sour cream until smooth and creamy.
- Serve the soup in bowls, and garnish with crumbled bacon and chopped chives.
FAQs – Paula Deen Hash Brown Potato Soup
If you’re new to making hash brown potato soup, you probably have a few questions. Here are answers to some common FAQs:
Can I prepare this in a slow cooker?
Yes! Cook the onions in a skillet as directed. Then add all ingredients to a 6-qt slow cooker and cook on low for 4-6 hours.
What can I substitute for heavy cream?
Whole milk or half-and-half work in a pinch but the soup won’t be as creamy. For a lower-fat option, use evaporated milk.
Can I use frozen shredded potatoes?
No problem! Use 4 cups of frozen shredded potatoes instead of the hash browns. Add a couple of minutes to the simmering time.
What kind of chicken broth works best?
Quality chicken broth is best, but vegetable or mushroom broth can be substituted to make it vegetarian. For extra flavor, use homemade.
How do I make it with fresh potatoes?
Peel and shred 2-3 pounds of starchy potatoes like russets or Yukon golds. You’ll need about 4 heaping cups of shredded potato.
Can I freeze the leftovers?
Yes! Let it cool completely then transfer to freezer bags or containers. Thaw in the fridge before reheating. Add a splash of cream or milk when reheating to revive the texture.
What pairs well with this soup?
Biscuits, cornbread, crusty bread, or salad are natural pairings. Bacon, cheddar cheese, chives, or sour cream make great toppings.
Is this soup gluten free?
Yes, as written it is naturally gluten free! Just be sure to use gluten free chicken broth and hash browns.
Creative Variations to Try
Once you master the classic, get creative with these fun flavor variations:
- Broccoli Potato Soup – Add 2 cups frozen broccoli florets when adding potatoes.
- Cheesy Hash Brown Soup – Stir in 1 cup shredded cheddar or monterey jack cheese just before serving.
- Bacon Hash Brown Soup – Top each bowl with crumbled cooked bacon.
- Southwestern Style – Add 1 tbsp cumin, 1 tsp chili powder, and 1 15-oz can black beans (drained and rinsed).
- Potato Leek Soup – Substitute 2 sliced leeks for the onion. Clean leeks thoroughly to remove grit before using.
- Loaded Baked Potato Soup – Top with shredded cheese, crumbled bacon, scallions, and sour cream.
Should You Make Paula Deen’s Hash Brown Potato Soup?
If you love potatoes and cream-based soups, Paula’s recipe is a must-try. This satisfying dish makes an easy weeknight dinner or weekend meal when you have a little extra time for simmering. It’s also perfect for chilly weather and tailgating parties.
The ingredients are simple to find. With a few basic pantry items, you can whip up a batch from scratch. Once assembled, it mostly cooks itself with minimal hands-on time. Even beginner cooks can master this comforting classic.
So grab a bag of hash browns next time you’re at the store. Channel your inner Paula Deen and simmer up a pot of creamy, dreamy potato soup. We think you’ll find this new favorite as soothing and crave-worthy as a big Southern hug!
Paula Deen’s Creamy Hash Brown Potato Soup Recipe
- 1/4 cup butter
- 2 cups chopped yellow onion 1 large onion
- 2 32- ounce bags of frozen hash brown potatoes
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper to taste
- 1 cup heavy cream
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 15-20 minutes, stirring occasionally, until caramelized and deep golden brown.
- Stir in the frozen hash browns, chicken broth, salt, pepper, and cayenne. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until potatoes are very tender when pierced with a fork.
- Finish with cream: Turn off the heat and stir in the heavy cream. The heat from the soup is enough to warm it through. Do not boil once added.
- Taste and add more salt, pepper, or cayenne if desired. The soup should be highly seasoned.
- Ladle the hot soup into bowls and garnish with toppings if desired. Bread, biscuits, or cornbread complement it perfectly. Enjoy!
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