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Hash-Brown Potato Soup

Hash-Brown Potato Soup

Frozen hash browns make a perfect base for this hearty bowl of creamy potato soup.

Serves: 12 Save

Ingredients (14)

  • 2 T Olive Oil
  • 1 cup Chopped Onion
  • 8 cup Frozen Shredded Hash Browns
  • 6 cup Low Sodium, Fat Free Vegetable Broth
  • or 6 cup Fat Free, Low Sodium Chicken Broth
  • ¼ cup All Purpose Flour
  • 12 oz Fat Free Evaporated Milk
  • or 1½ cup Whole Milk
  • ¾ cup Plain Nonfat Greek Yogurt
  • 1 tsp Salt
  • 1 tsp Freshly Ground Black Pepper
  • 6 T Chopped Green Onion (optional)
  • ½ cup Grated White Cheddar Cheese (optional)
  • ½ cup Chopped, Cooked Bacon (optional)
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  1. Heat oil in a large saucepan. Add onion and saute until tender, about 8 minutes. Add hash browns and broth. Bring to boil, reduce heat, and cook, covered, 8 to 10 minutes.
  2. In small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
  3. Remove from heat and stir in yogurt, salt and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with green onions, cheese and bacon if desired.