Craving a warm, comforting bowl of potato soup but short on time? This recipe uses frozen hash browns for an incredibly easy and delicious shortcut. Forget hours of chopping and simmering; this soup comes together in under 30 minutes, perfect for a busy weeknight dinner. We'll explore variations, address common questions, and ensure you create the perfect creamy potato soup every time.
What are the best frozen hash browns to use for potato soup?
The beauty of this recipe lies in its simplicity – any brand of frozen hash browns will work! However, for optimal texture and flavor, look for hash browns that are shredded, not diced. Shredded hash browns will break down more easily in the soup, creating a creamier consistency. Avoid those with added seasonings, as they might overpower the delicate flavor of the soup. Plain, classic frozen hash browns are your best bet.
Can I make this potato soup in an Instant Pot?
Absolutely! The Instant Pot offers a fantastic way to speed up the cooking process even further. Sauté your onions and garlic as directed in the stovetop version, then add the remaining ingredients (broth, hash browns, milk/cream, seasonings). Cook on high pressure for 5 minutes, followed by a natural pressure release for 10 minutes. Quick release any remaining pressure and stir in your optional toppings. Your Instant Pot potato soup will be ready in a fraction of the time!
How can I make this potato soup vegetarian/vegan?
Making this soup vegetarian is straightforward – simply omit the bacon or ham (if using) and use vegetable broth instead of chicken broth. For a vegan version, substitute the milk or cream with a plant-based alternative like coconut milk or cashew cream. Ensure your broth is also vegan-friendly. The richness of the coconut milk or cashew cream will create a satisfyingly creamy texture, even without dairy.
Is it possible to use leftover cooked potatoes?
Yes! Using leftover cooked potatoes is a great way to reduce food waste and add extra flavor to your soup. Dice the potatoes into roughly the same size as the thawed hash browns before adding them to the pot. You may need to adjust the cooking time slightly, depending on how well-cooked the potatoes already are. Simply simmer until heated through and flavors meld.
What are some toppings for this easy potato soup?
The beauty of potato soup lies in its adaptability. Get creative with your toppings! Here are some delicious options:
- Crispy bacon or crumbled ham: Adds a salty, smoky flavor.
- Shredded cheddar cheese: Classic and comforting.
- Sour cream or Greek yogurt: For extra creaminess and tang.
- Chopped chives or green onions: Fresh herbs add brightness.
- A sprinkle of black pepper: Enhances the savory flavors.
Recipe: Easy Potato Soup with Frozen Hash Browns
Yields: 6 servings Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups frozen hash browns, thawed
- 1 cup milk or cream (or plant-based alternative)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 2 slices bacon, cooked and crumbled, or 1/4 cup diced ham
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the broth, thawed hash browns, milk/cream, salt, and pepper.
- Bring 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 bacon or ham (if using) before serving.
- Garnish with your favorite toppings and enjoy!
This easy potato soup recipe provides a delicious and satisfying meal without the fuss. Experiment with different toppings and variations to find your perfect bowl of comfort food. Remember to adjust seasoning to your preference. Enjoy!
