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I gotta tell you about my time-saving trick for making Hash Brown Potato Soup. I stumbled on this idea when I wanted homemade soup but couldn't be bothered with all that potato prep work. Frozen hash browns are a total game-changer - you get delicious potato flavor without any fuss. It's now what I crave when it's cold outside, especially loaded with gooey cheese, crunchy bacon bits, and chopped green onions on top.
Clever Kitchen Shortcut
Ever had those evenings when you're craving something warm but can't spend forever cooking? This soup totally comes to the rescue. I'm so happy I can jump past all the potato work and still enjoy that made-from-scratch taste. Just grab a few basic items and dinner's almost ready. My family thinks I've slaved away making it.
Ingredients List
The main player here is a package of diced hash browns - I always keep these stocked in my freezer just for this soup. You'll also need some chopped onion for depth, chicken stock, cream of chicken soup, plenty of shredded cheddar, and a scoop of sour cream. Don't forget butter, salt and pepper too. These everyday ingredients come together for the most satisfying bowl you can imagine.
Cooking Instructions
This is so simple I could almost make it blindfolded by now. Just dump those frozen potatoes straight into your pot along with diced onion, stock, cream of chicken soup, and a chunk of butter. Let everything bubble until the potatoes get soft, then mix in your cheese and sour cream. Add seasonings to taste and boom - you've created soup heaven.
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Simple Swaps
I sometimes use shredded hash browns if that's all I've got around. They create a different texture but taste just as good. When I run out of cream of chicken soup, I grab cream of mushroom instead and it works perfectly. And if we're cutting back on salt, I switch to low sodium broth - an easy change that keeps all the yummy flavor intact.
Finish Your Way
The garnishes make this so fun at our place. We create a small topping station with cooked bacon pieces, extra grated cheese, and sliced green onions. My kids always go for more sour cream and my husband can't resist adding hot sauce. It's basically a loaded baked potato in soup form where everyone creates their perfect bowl.
Complete Your Dinner
Though this soup fills you up nicely by itself, I love serving it with fresh crusty bread for dipping. Sometimes I throw together a quick green salad or cook some broccoli as a side dish. It's become our go-to comfort meal, particularly when temperatures drop outside.
Storing Leftovers
If we have any soup left, which rarely happens, I keep it in the fridge for up to three days. Just warm it slowly when you want more and add some extra broth if it's gotten too thick. I've found out not to let it boil during reheating or the texture gets weird.
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Freezing Advice
Here's something I've figured out - if you want to freeze portions, do it before mixing in any dairy. Then when you're ready to eat, thaw it overnight, stir in your sour cream and cheese while heating, and it tastes almost fresh-made. I often cook twice as much just for this reason.
Flavor Boosters
My family enjoys their soup with some heat, so I usually toss in some crushed red pepper or several drops of hot sauce during cooking. But when my mom visits, I keep it smooth and mild just how she prefers it. That's what's great about this soup - you can easily change it to suit anyone's taste.
Crockpot Version
On hectic days I toss everything except the dairy products into my slow cooker and let it work its magic for about 4 5 hours on low setting. Just add your cheese and sour cream right at the end. Keep some extra stock nearby as sometimes it needs a bit more liquid in the crockpot.
Veggie Additions
While this soup tastes great as written, sometimes I sneak in extra vegetables. A few chopped carrots, some corn kernels, or even small broccoli pieces work great. It's a fantastic way to use whatever's sitting in your vegetable drawer and boost nutrition. My kids don't even mind the added veggies when they're swimming in this rich soup.
Pro Pointers
After making this soup countless times, I've learned to watch the temperature after adding dairy - nobody wants a curdled mess. Keep stirring and if it looks too thick just add broth bit by bit. Too runny? Simply let it bubble uncovered for a while. Go with your gut feeling here.
Soul-Warming Goodness
This soup has turned into my go-to dish when friends need cheering up or we just want something warm and satisfying. The fact it comes together so fast using frozen hash browns stays our hidden secret. Every time I cook it I remember that often the easiest recipes become our most beloved standards.
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Frequently Asked Questions
- → What makes frozen hash browns better than regular potatoes?
- Frozen hash browns take the mess out of prep. No need for peeling or chopping, and they cook faster while still giving you silky soup.
- → Should I grate my own cheese for the soup?
- Freshly grated cheese melts nicer and gives a smoother consistency. Store-bought shredded cheese usually has additives that can make it clump when heated.
- → How do I adjust the soup if I want it thicker or thinner?
- For a thicker consistency, let it reduce longer or toss in extra cheese. To make it thinner, pour in some chicken broth until it’s just the way you like.
- → What’s the best way to keep leftovers fresh?
- Pour leftovers into an airtight container and refrigerate for up to 3 days. Warm it on the stove or microwave slowly, stirring often. If it gets too thick, a splash of milk helps.
- → Is freezing this soup a good idea?
- You can freeze it, but soups with cream might separate when thawed. If freezing, leave out the dairy and add sour cream and cheese fresh during reheating.