This recipe delivers a hearty and delicious potato soup using the convenience of frozen hash browns. Perfect for a busy weeknight, it's surprisingly flavorful and requires minimal prep time. Forget complicated recipes; this one focuses on simplicity and maximum taste.
What Makes This Potato Soup Recipe So Easy?
The secret ingredient? Frozen hash browns! They're already shredded and partially cooked, drastically reducing prep time. This recipe eliminates the need for peeling and dicing potatoes, allowing you to enjoy a warm, comforting bowl of soup in a fraction of the time. We'll explore simple techniques to build rich flavor without added complexity.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 (32 ounce) bags frozen hash browns, thawed slightly (this helps prevent them from becoming gummy)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste
- 1/2 cup milk or cream (optional, for extra richness)
- Optional toppings: shredded cheese, chives, bacon bits
Instructions: A Step-by-Step Guide
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Sauté the aromatics: Heat the 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.
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Build the flavor base: Pour in the chicken broth, add the thawed hash browns, thyme, rosemary, and black pepper. Season generously with salt. Bring the mixture to a boil.
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Simmer to perfection: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the hash browns are tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
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Creamy finish (optional): If desired, stir in the milk or cream during the last few minutes of simmering. This will add a lovely creaminess to the soup.
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Serve and enjoy: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, chives, or crispy bacon bits.
Frequently Asked Questions (FAQs)
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can! If using fresh potatoes, peel and dice them into small, roughly 1/2-inch pieces. You'll need approximately 2-3 pounds of potatoes. Add them to the pot with the onions and garlic, and increase the simmering time to about 25-30 minutes, or until the potatoes are completely tender.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup while simmering. For a more substantial kick, consider adding a diced jalapeño pepper along with the onions and garlic.
Can I make this soup ahead of time?
Yes, this soup is excellent made ahead! Allow it to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
What other vegetables can I add to this soup?
Feel free to add other vegetables to enhance the flavor and nutrition. Consider adding diced carrots, celery, or bell peppers along with the onions. A handful of chopped spinach or kale stirred in during the last few minutes of cooking adds a boost of greens.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
This easy potato soup with frozen hash browns is a delicious and satisfying meal that's perfect for any occasion. Its simplicity and versatility make it a go-to recipe for busy weeknights or casual gatherings. Enjoy!
