Hash brown potato soup recipe

Looking for a hearty and delicious meal that will warm you up from the inside out? Look no further than hash brown potato soup! In this article, we’ll explore what Hash brown potato soup recipe so special, how to make it at home, and answer some common questions about this tasty dish.

Introduction: Hash Brown Potato Soup is delicious dish and simple recipe

Hash brown potato soup is a classic comfort food that’s perfect for those chilly evenings or lazy Sunday afternoons. This hearty soup is made with simple ingredients that you probably already have in your kitchen, such as potatoes, onions, garlic, and milk. It’s a great way to use up leftover mashed potatoes or hash browns, and it’s easy to customize to your own tastes. Whether you prefer a creamy, cheesy soup or a spicy, savory version, there’s a hash brown potato soup recipe out there for everyone.

So let’s get started on how to make this delicious soup!

Ingredients Of Hash brown potato soup

Here are the ingredients you’ll need to make it:

1 pound of frozen hash browns
1/2 cup of chopped onion
2 cloves of garlic, minced
4 cups of chicken broth
1 cup of milk
1/2 cup of heavy cream
1/2 cup of shredded cheddar cheese
1/4 cup of chopped fresh parsley
Salt and pepper to taste
Optional toppings: crumbled bacon, sour cream, sliced green onions

Instructions Of Hash brown potato soup

Here’s how to make hash brown potato soup:

In a large pot or Dutch oven, sauté the chopped onion and minced garlic until fragrant and softened, about 3-4 minutes.
Add the frozen hash browns and chicken broth to the pot, and bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the hash browns are cooked through and tender.
Stir in the milk, heavy cream, and shredded cheddar cheese, and continue to simmer until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh parsley and your choice of toppings.

Tips and Variations

For a creamier soup, puree half of the soup in a blender or with an immersion blender before adding the cheese and cream.
To make this soup vegetarian, use vegetable broth instead of chicken broth, and omit the bacon.
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
Leftovers can store in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.

FAQs

A: Can I use fresh potatoes instead of frozen hash browns?
B: Yes, you can use fresh potatoes instead of frozen hash browns, but you’ll need to shred them first. You can do this with a grater or a food processor. Keep in mind that fresh potatoes will take longer to cook than frozen hash browns, so you’ll need to adjust the cooking time accordingly.
A: Can I use milk instead of heavy cream?
B: Yes, you can use milk instead of heavy cream, but the soup won’t be as rich and creamy. You can also use half-and-half or light cream for a lighter version of the soup.
A: Can I add other vegetables to the soup?
B: Absolutely! This soup is very versatile and can customize to your tastes. You can add carrots, celery, mushrooms

A: Can I make this soup in a slow cooker?
B: Yes, you can make this soup in a slow cooker. Simply sauté the onion and garlic on the stovetop, then add all of the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cheese and cream in the last 30 minutes of cooking, and season with salt and pepper to taste.

Conclusion: Hash Brown Potato Soup is great option for a cozy meal

Hash brown potato soup is a delicious and comforting meal that’s perfect for any occasion. Whether you’re looking for an easy weeknight dinner or a cozy meal to enjoy on a lazy Sunday afternoon, this soup is sure to satisfy. With just a few simple ingredients and some basic kitchen skills, you can whip up a batch of this tasty soup in no time. So go ahead and give it a try – your taste buds will thank you!