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5 Ingredient Creamy Potato Soup Bread Bowl

Course: Soup
Author: Southern Made Simple


  • 4 1/2 cups frozen shredded hash browns
  • 1 1/2 cup DairyPure Heavy Cream
  • 2 1/2 cups chicken broth don't use low sodium
  • 1 1/2 cup shredded cheese + more for topping
  • 4 medium sour dough demi loaves or pre-cut bread bowls from bakery


  • In a large pot, bring chicken broth to a rolling boil.
  • Reduce heat, add in hash browns
  • Simmer, covered, for 10 minutes or until potatoes are nice and tender
  • Remove from heat
  • Using a potato masher, thoroughly mash up the hash browns to create a creamier texture. If you like your potato soup perfectly creamy, pour soup mixture into a blender and blend well. Otherwise, the small chunks of hash brown pieces give it a nice texture.
  • Stir in DairyPure Heavy Cream and 1/2 of the shredded cheese
  • Cut a hole in the top of each loaf and pour soup into the bread bowl. Top with additional cheese
  • You can season with salt and pepper to taste, but I've found that using full-flavored chicken broth eliminates the need for adding salt
  • You can also add additional toppings to your potato soup, such as bacon bits, crackers, dried chives, etc.

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