Frozen hash browns to creamy soup: the ultimate budget-friendly meal guide
What To Know
- Bring the mixture to a simmer and cook for 10 minutes, or until the broth has thickened.
- For a richer flavor, stir in a tablespoon of Dijon mustard or a dash of nutmeg.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Indulge in the warm and creamy delight of homemade potato soup without the hassle of peeling and dicing potatoes. Frozen hash browns offer a quick and convenient shortcut to crafting this classic comfort food. Join us on a culinary adventure as we explore the art of making potato soup using frozen hash browns.
Ingredients You’ll Need
- 1 (32-ounce) package frozen hash browns
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Step-by-Step Instructions
1. Sauté the Aromatics
In a large pot over medium heat, melt a tablespoon of butter. Add the chopped onion and cook until translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.
2. Create the Roux
Sprinkle the all-purpose flour over the sautéed aromatics. Cook for 1-2 minutes, stirring constantly, until the flour is browned.
3. Add the Broth
Gradually whisk in the chicken or vegetable broth until smooth. Bring the mixture to a simmer and cook for 10 minutes, or until the broth has thickened.
4. Incorporate the Hash Browns
Add the frozen hash browns to the pot. Stir well to combine and allow them to simmer for 15-20 minutes, or until heated through.
5. Purée for a Creamy Texture
Using an immersion blender or regular blender, purée the soup until smooth. If desired, leave some chunks for a more rustic texture.
6. Stir in the Dairy
In a small bowl, whisk together the milk and sour cream. Gradually stir this mixture into the soup. Heat through until warmed.
7. Season and Garnish
Season the soup with salt and pepper to taste. Garnish with chopped fresh parsley and serve warm with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, or chives.
Tips for a Perfect Potato Soup
- Use a good quality chicken or vegetable broth for a flavorful base.
- Don’t overcook the hash browns, as they will become mushy.
- If the soup is too thick, add more broth. If it’s too thin, simmer for longer or add a cornstarch slurry.
- For a richer flavor, stir in a tablespoon of Dijon mustard or a dash of nutmeg.
- Use different types of hash browns for variety, such as seasoned or potato and onion hash browns.
Variations
- Loaded Potato Soup: Add cooked bacon, shredded cheddar cheese, and chives to the soup.
- Broccoli Cheddar Soup: Stir in chopped broccoli florets and shredded cheddar cheese.
- Ham and Potato Soup: Add cooked ham and chopped celery to the soup.
- Creamy Potato Soup: Omit the flour and roux and simply purée the cooked hash browns with the broth.
Final Thoughts
Making potato soup using frozen hash browns is a quick and easy way to enjoy this comforting dish. With its creamy texture, flavorful broth, and endless possibilities for variations, this soup is sure to become a family favorite. So, gather your ingredients, follow our step-by-step instructions, and prepare to savor the warmth and delight of homemade potato soup made with frozen hash browns.
Frequently Asked Questions
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes, you can use fresh potatoes. Peel and dice them into small cubes before following the same instructions.
Q: How can I make the soup vegetarian?
A: Use vegetable broth instead of chicken broth and omit the bacon.
Q: How can I store the soup?
A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
