Potato Soup
A warm and comforting potato soup made from frozen hash browns, perfect for quick meals on busy nights.
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.
Instructions
Preparation
- In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant.
- Add the frozen hash browns and pour in the chicken or vegetable broth. Bring to a boil.
Cooking
- Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste.
- Use an immersion blender to puree the soup to your desired consistency.
Serving
- 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.
