Potato Soup with Hash Browns Recipe

Frozen hash browns: These are pre-shredded potatoes that save you time and effort. Look for them in the frozen food aisle.

Chopped onion: Adds a depth of flavor and a bit of sweetness to the soup. Fresh onions are best, but pre-chopped can be a time-saver.

Chicken broth: Provides a rich, savory base for the soup. You can use store-bought or homemade.

Milk: Adds creaminess to the soup. Whole milk is preferred for a richer texture, but you can use any type you have on hand.

Shredded cheddar cheese: Melts into the soup, giving it a deliciously cheesy flavor. Opt for a sharp cheddar for the best taste.

Salt: Enhances the overall flavor of the soup. Adjust to taste.

Black pepper: Adds a bit of heat and complexity. Freshly ground black pepper is ideal.

When sautéing the onion, make sure to cook it over medium heat until it becomes translucent and slightly caramelized. This will add a deeper flavor to your potato soup. Additionally, when adding the cheddar cheese, ensure it is shredded finely so it melts smoothly into the broth and milk mixture, creating a creamy texture.

• frozen hash browns - Substitute with diced potatoes: Diced potatoes provide a similar texture and can be easily cooked to match the consistency of hash browns.

• chopped onion - Substitute with leeks: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup, maintaining a rich flavor.

• milk - Substitute with heavy cream: Heavy cream will make the soup richer and creamier, though it will also increase the calorie content.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and offers a slightly nutty flavor that complements the soup.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will also add a different taste profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor that can be less pungent.

• Allow the potato soup to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the soup and affect its texture.

• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing, as they will help prevent freezer burn and maintain the soup's flavor.

• If you prefer, you can also use heavy-duty freezer bags. Lay the bags flat in the freezer to save space and ensure even freezing. Be sure to remove as much air as possible before sealing to prevent ice crystals from forming.

• Label each container or bag with the date and contents. This will help you keep track of how long the soup has been stored and ensure you use it within a safe time frame.

• Store the potato soup in the refrigerator for up to 3-4 days. If you plan to keep it longer, freezing is the best option.

• When freezing, the soup can be stored for up to 2-3 months. Beyond this period, the quality may start to decline, and the texture of the hash browns may become less desirable.

• To reheat, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup's texture and flavor.

• Once thawed, reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also reheat in the microwave, but be sure to stir frequently to avoid hot spots.

• If the soup appears too thick after reheating, you can add a splash of milk or chicken broth to achieve the desired consistency.

• Enjoy your reheated potato soup with a sprinkle of fresh cheddar cheese or a dash of black pepper for an extra burst of flavor.

• Stovetop Method:

  1. Pour the leftover potato soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of milk or chicken broth if the soup has thickened too much.
  4. Continue to heat until the soup is warmed through and the cheddar cheese is melted again.

• Microwave Method:

  1. Transfer the potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until the soup is hot.
  5. Add a bit of milk or chicken broth if needed to adjust the consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the potato soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from drying out.
  4. Bake for about 20-30 minutes, stirring halfway through, until the soup is heated thoroughly.
  5. Add a splash of milk or chicken broth if the soup appears too thick.

• Slow Cooker Method:

  1. Transfer the leftover potato soup to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, stirring occasionally.
  4. Add a bit of milk or chicken broth if the soup needs thinning.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the potato soup in the top pot.
  3. Stir occasionally, allowing the gentle steam to heat the soup evenly.
  4. Add a splash of milk or chicken broth if the soup is too thick.

• Large pot: Essential for sautéing the onions and cooking the soup. It needs to be big enough to hold all the ingredients comfortably.

• Wooden spoon: Ideal for stirring the onions while they sauté and for mixing the soup ingredients together.

• Measuring cups: Necessary for accurately measuring the chicken broth, milk, and other ingredients.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Cheese grater: Handy for shredding the cheddar cheese if it's not pre-shredded.

• Cutting board: Provides a safe and clean surface for chopping the onion.

• Chef's knife: Essential for chopping the onion efficiently and safely.

• Ladle: Useful for serving the hot soup into bowls.

• Soup bowls: Needed for serving the soup.

• Stovetop: Required for cooking the soup.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to skip the grating step.

Microwave hash browns: Thaw the frozen hash browns in the microwave for a few minutes to reduce cooking time.

Batch cooking: Make a larger batch of soup and freeze portions for quick meals later.

Instant pot: Use an Instant Pot to speed up the cooking process and reduce the simmering time.