Introduction
If you’re craving a warm, hearty dish that combines comfort food with simplicity, Hash Brown Potato Soup is the perfect solution. This creamy and delicious soup is not only easy to prepare but also fills your kitchen with an irresistible aroma. Packed with flavors and textures, it’s an ideal choice for a cozy dinner or a gathering with friends and family.
Detailed Ingredients with measures
– Frozen hash brown potatoes: 1 bag (30 oz)
– Chicken broth: 4 cups
– Cream of chicken soup: 1 can (10.5 oz)
– Onion: 1 medium, diced
– Garlic: 2 cloves, minced
– Milk: 1 cup
– Cheddar cheese: 2 cups, shredded
– Bacon bits: 1 cup
– Salt: to taste
– Pepper: to taste
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8 people
Detailed Directions and Instructions
Step 1: Prepare the Base
In a large pot or Dutch oven, melt butter over medium heat. Once melted, add diced onions, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
Step 2: Add Garlic
Stir in minced garlic and cook for an additional minute until the garlic is fragrant.
Step 3: Add Potatoes and Broth
Add the hash browns and chicken broth to the pot. Increase the heat to medium-high and bring the mixture to a boil.
Step 4: Simmer
Once boiling, reduce heat to low and let it simmer for about 20-25 minutes, or until the potatoes are cooked through.
Step 5: Blend the Soup (Optional)
For a creamier texture, use an immersion blender to partially blend the soup, or transfer a portion to a blender, then return it to the pot.
Step 6: Add Cream and Seasoning
Stir in heavy cream, salt, and pepper. Adjust seasoning to taste.
Step 7: Serve
Ladle the soup into bowls and garnish with shredded cheese, crispy bacon, and green onions if desired. Serve hot.
Notes
Note 1: Hash Browns
You can use frozen hash browns for convenience, or freshly shredded potatoes if you prefer.
Note 2: Vegetable Options
Feel free to add or substitute other vegetables such as corn or peas based on your preference.
Note 3: Make Ahead
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.
Note 4: Vegan Option
For a vegan version, substitute the chicken broth with vegetable broth and omit the cream, or replace with a coconut cream or non-dairy cream alternative.
