Hash Brown Soup

  • 1 box chicken broth
  • 1 pkg country gravy mix
  • 1 tsp minced garlic or garlic powder
  • 32 oz. package frozen hash browns (cubed or shredded, your choice)
  • 1 medium onion, minced
  • Salt and pepper to taste

Add the above ingredients in order, whisking gravy mix into broth until smooth before adding the rest. Cook on low all day or on high for 3-4 hours. Then stir in:

  • 2-3 cups shredded cheese (cheddar, Monterrey Jack, Velveeta, or combination)
  • More salt and pepper and/or other seasonings if needed

Serve when fully melted and heated. Top with crumbled bacon and more shredded cheese and sour cream if desired. Can blend with hand blender if smoother, more liquid texture is desired.

Note: the first 6 ingredients can be left on their own to make the famous Weight Watchers potato soup; 1 cup = 1 point (as long as the chicken broth is fat-free).


When my hubby was on a liquid diet after a GI procedure, I made a smooth version in my Pampered Chef cooking blender with 3 cups broth, 3 cups (drained) hash browns, 1/2 cup frozen onion, 4 tbsp butter, 1 tsp minced garlic, and salt & pepper (can also add an herb like dill or thyme). Serve with cheese, sour cream, and chives for topping.


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