Craving a warm, comforting bowl of potato soup but short on time? This recipe uses frozen hash browns for an incredibly easy and delicious meal, ready in under 30 minutes! Forget peeling and chopping potatoes; this shortcut retains all the creamy potato goodness without the fuss. Perfect for a weeknight dinner or a cozy weekend lunch, this soup is a crowd-pleaser, guaranteed to become a family favorite.
What Makes This Potato Soup Recipe So Easy?
The secret ingredient? Frozen hash browns! They're pre-cooked, saving you significant prep time. This recipe minimizes chopping and peeling, focusing on simple steps and readily available ingredients. You'll achieve a rich, creamy potato soup without spending hours in the kitchen.
Ingredients You'll Need:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 (30-ounce) bags frozen hash browns, partially thawed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or cream (optional, for extra creaminess)
- Chopped chives or green onions (for garnish)
Step-by-Step Instructions:
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Sauté Aromatics: Melt butter 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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Add Broth and Hash Browns: Pour in the chicken broth and add the partially thawed hash browns. Stir well to combine.
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Simmer and Season: Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes, or until the hash browns are tender and the soup has thickened slightly. Stir in the thyme, salt, and pepper.
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Blend (Optional): For a smoother soup, use an immersion blender to partially or fully puree the soup. Leaving some texture is perfectly acceptable, depending on your preference.
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Stir in Milk/Cream (Optional): If desired, stir in the milk or cream for extra richness and creaminess. Heat through gently, but do not boil.
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Serve and Garnish: Ladle the soup into bowls and garnish with chopped chives or green onions.
Frequently Asked Questions (FAQs)
Can I use different types of frozen hash browns?
Yes, you can use various frozen hash browns, including diced, shredded, or even country-style. Keep in mind that the cooking time may vary slightly depending on the type and size of the hash browns. Always check for doneness before serving.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Make it ahead and store it 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 to this soup?
Feel free to experiment with other vegetables! Adding diced carrots, celery, or bell peppers would complement the potatoes beautifully. Consider adding a cup of frozen peas or corn during the last 5 minutes of cooking.
Can I use fresh potatoes instead of frozen hash browns?
While this recipe is designed for convenience using frozen hash browns, you can certainly use fresh potatoes. You'll need to peel and dice about 2 pounds of potatoes, and the cooking time will increase significantly.
Is this soup suitable for freezing?
Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
This easy potato soup recipe with frozen hash browns is a perfect example of how a simple shortcut can elevate a classic comfort food. Enjoy!
