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Potato Soup Recipe With Frozen Hash Browns

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Easy Baked Potato Soup • Salt & Lavender
Easy Baked Potato Soup • Salt & Lavender from www.saltandlavender.com

Description

Potato soup is one of the most comforting soups you can have, especially on a cold winter day. This recipe uses frozen hash browns as a shortcut to make the preparation process easier and faster. The soup is rich, creamy, and full of flavor, making it a perfect meal for lunch or dinner.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 40 minutes.

Ingredients

  • 1 bag (32 oz) frozen hash browns
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater
  • Knife and cutting board

Method

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped green onions and minced garlic, and sauté for 2-3 minutes until fragrant.
  3. Add the chicken broth, cream of chicken soup, salt, and pepper, and stir well to combine.
  4. Bring the mixture to a boil, then reduce heat to low and add the frozen hash browns.
  5. Stir well and let the soup simmer for 30 minutes, or until the hash browns are tender.
  6. Using a potato masher or immersion blender, mash the soup until the hash browns are broken down and the soup is creamy.
  7. Stir in the heavy cream and shredded cheddar cheese, and continue to cook until the cheese is melted and the soup is heated through.
  8. Serve hot, garnished with additional chopped green onions and shredded cheese if desired.

Notes

  • You can use vegetable broth instead of chicken broth to make this soup vegetarian.
  • If you don't have heavy cream, you can use half-and-half or whole milk instead.
  • If you want a thinner soup, you can add more chicken broth or milk.
  • If you want a thicker soup, you can add more shredded cheese or mashed hash browns.

Nutrition Info

This recipe makes 6 servings.
  • Calories: 449
  • Total Fat: 34g
  • Saturated Fat: 20g
  • Cholesterol: 104mg
  • Sodium: 1451mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 2g
  • Sugar: 1g
  • Protein: 12g

Recipes FAQ

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use fresh potatoes instead of frozen hash browns. Just peel and dice 4-5 medium potatoes and add them to the soup instead of the hash browns. You will need to cook the soup for longer until the potatoes are tender.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove over low heat until heated through, stirring occasionally.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let it cool to room temperature, then transfer it to a freezer-safe container or freezer bag. Thaw it in the refrigerator overnight, then reheat it on the stove over low heat until heated through.

Recipe Tips

  • Use sharp cheddar cheese for more flavor.
  • Add some cooked bacon or ham for extra protein and flavor.
  • Garnish with fresh parsley or cilantro for a pop of color.
  • Serve with crusty bread or crackers for dipping.

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