Go Back

Potato Soup

A warm and comforting potato soup made from frozen hash browns, perfect for quick meals on busy nights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hash browns
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream Can be substituted with half-and-half or milk.
  • 1 medium onion, chopped Fresh or can use onion powder if unavailable.
  • 2 cloves garlic, minced Fresh or can use garlic powder if unavailable.
  • to taste salt
  • to taste pepper
  • for garnish chopped green onions and shredded cheese Optional toppings.

Method
 

Preparation
  1. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant.
  2. Add the frozen hash browns and pour in the chicken or vegetable broth. Bring to a boil.
Cooking
  1. Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes.
  2. Stir in the heavy cream and season with salt and pepper to taste.
  3. Use an immersion blender to puree the soup to your desired consistency.
Serving
  1. Serve the potato soup hot, garnished with chopped green onions and shredded cheese.

Notes

Store leftover potato soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.