Creamy, comforting, and incredibly easy to make, this potato soup recipe using frozen hash browns is a lifesaver on busy weeknights. Forget peeling and chopping potatoes – this shortcut delivers a delicious and satisfying meal without the fuss. This recipe is perfect for beginner cooks and experienced chefs alike, offering a customizable base for your favorite soup toppings.
Why Use Frozen Hash Browns?
The beauty of this recipe lies in its simplicity. Frozen hash browns offer several advantages:
- Convenience: No peeling, chopping, or dicing required. Simply add them to the pot and you're on your way to a delicious soup.
- Cost-Effective: Frozen hash browns are often more affordable than buying fresh potatoes, especially when considering the time saved on prep work.
- Consistent Texture: You'll achieve a consistently creamy texture every time, thanks to the pre-cooked nature of the hash browns.
Easy Potato Soup Recipe with Frozen Hash Browns
This recipe yields approximately 6 servings.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 (32-ounce) containers of frozen hash browns, partially thawed
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk or cream (for extra creaminess)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, bacon bits, chives, sour cream
Instructions:
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Hash Browns and Broth: Add the partially thawed frozen hash browns to the pot. Stir well to combine with the onions and garlic. Pour in the chicken broth, ensuring the hash browns are mostly submerged.
- Simmer and Season: Bring the mixture to a simmer, then reduce heat to low. Cover the pot and cook for 15-20 minutes, or until the hash browns are tender and easily mashed with a spoon.
- Blend (Optional): For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, carefully transfer portions of the soup to a regular blender and blend until smooth. Be cautious when blending hot liquids.
- Stir in Milk/Cream and Season: Stir in the milk or cream, thyme, salt, and pepper. Heat through for another 5 minutes, allowing the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, bacon bits, chives, or a dollop of sour cream.
Frequently Asked Questions (FAQs)
Can I use different types of frozen hash browns?
Yes, you can! While classic hash browns work best, you can experiment with different varieties like shredded hash browns, home-style hash browns, or even seasoned hash browns. Keep in mind that seasoned hash browns might alter the overall flavor profile of your soup, so adjust seasonings accordingly.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to allow excess liquid to evaporate. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with cold water to thicken the soup.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What other vegetables can I add?
Feel free to add other vegetables to your liking! Consider diced carrots, celery, bell peppers, or even spinach for added flavor and nutrients. Add them along with the onions and garlic during the sautéing stage.
Can I use different types of broth?
Absolutely! Beef broth, vegetable broth, or even a combination of broths can be used instead of chicken broth. The choice of broth will impact the overall flavor profile, so choose accordingly.
This easy potato soup with frozen hash browns is a versatile recipe that can be customized to your taste. Enjoy this comforting classic anytime!
