Hash-Brown Potato Soup

Hash-Brown Potato Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 12 servings


2tablespoons olive oil
1cup chopped onion
8cups frozen shredded hash brown potatoes, partially thawed (such as Ore-Ida)
6cups reduced-sodium fat-free vegetable or chicken broth
1/4cup all-purpose flour
1 (12-ounce) can evaporated skimmed milk or 1 1/2 cups whole milk
3/4cup Greek nonfat plain yogurt
1teaspoon salt
Freshly ground black pepper
Chopped green onion, grated white Cheddar cheese, crumbled cooked bacon (optional)


  1. Heat oil in a large saucepan. Add onion and sauté 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.

Nutritional Info *per serving

  • Calories 170
  • Fat 3.5g
  • Cholesterol 0mg
  • Sodium 450mg
  • Carbohydrate 27g
  • Fiber 2g
  • Protein 7g