Hash Brown Potato Soup
A warm, creamy, and comforting dish featuring frozen hash browns, ideal for busy weeknights and perfect for the whole family.
Ingredients
Main Ingredients
- 1 bag 30 oz frozen hash browns
- 4 cups chicken or vegetable broth Use low-sodium for better control over saltiness.
- 1 cup heavy cream For a creamy texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced Add for flavor.
- 1 cup shredded cheddar cheese You can use other types like Gruyere or Monterey Jack.
Seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil Used for sautéing.
Garnish
- to taste Fresh chives or green onions Optional for garnish.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3 to 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring to avoid burning.
Cooking
- Introduce the frozen hash browns and stir for about 5 minutes until they start to soften.
- Pour in 4 cups of broth and bring to a boil.
- Once boiling, reduce heat and simmer for about 20 minutes.
- Season with salt, pepper, and paprika, and stir to combine.
- Stir in the heavy cream and let it simmer for another 5 minutes.
- Add the cheddar cheese and stir until melted and the soup is creamy.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh chives or green onions.
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Notes
This soup pairs well with crusty bread or a fresh side salad. For a creamy texture, blend part of the soup after adding the cream.