Potato Soup with Hash Browns Recipe

Hash browns: These can be either frozen or fresh, and they add a wonderful texture to the soup.

Onion: A medium-sized onion, chopped finely, provides a sweet and savory base flavor.

Chicken broth: This forms the base of the soup, adding depth and richness.

Milk: Adds creaminess to the soup, balancing the flavors.

Shredded cheddar cheese: Melts into the soup, giving it a cheesy, comforting taste.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a bit of heat and complexity to the dish.

When sautéing the onion, make sure to use medium heat to avoid burning and to achieve a nice, translucent texture. This will enhance the flavor of the soup by providing a sweet, caramelized base. Additionally, when adding the hash browns and chicken broth, ensure the mixture comes to a full boil before reducing the heat to simmer. This helps to fully cook the potatoes and meld the flavors together. Finally, when incorporating the milk and shredded cheddar cheese, stir continuously to prevent the cheese from clumping and to ensure a smooth, creamy consistency.

• hash browns - Substitute with diced potatoes: Diced potatoes provide a similar texture and can be cooked to the same level of tenderness as 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.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a slight sweetness, making it a good dairy-free option.

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

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the soup without altering its appearance.

• Allow the potato soup to cool to room temperature. This helps prevent condensation, which can lead to a watery texture when reheated.
• Transfer the cooled soup into airtight containers. For convenience, use single-serving containers if you plan to reheat individual portions.
• If you prefer using freezer bags, lay them flat in the freezer to save space. Make sure to remove as much air as possible before sealing.
• Label each container or bag with the date and contents. This will help you keep track of how long the soup has been stored.
• Store the soup in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer where it can last up to 2-3 months.
• When ready to enjoy, thaw the frozen potato soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup is too thick, add a splash of milk or chicken broth to reach your desired consistency.
• For a quicker option, reheat in the microwave. Place the soup in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between until hot.
• Garnish with additional shredded cheddar cheese, chopped green onions, or crispy bacon bits for an extra touch of flavor and texture before serving.

• 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 reaches your desired consistency.

• 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 between each, until the soup is hot.

• Slow Cooker Method:

  1. Pour the leftover potato soup into the 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 needed to adjust the consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the potato soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through, until the soup is hot.

• 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 heat to warm the soup evenly.
  4. Heat until the soup is hot and ready to serve.

• Large pot: Used for sautéing the onions and cooking the soup.

• Wooden spoon: Ideal for stirring the ingredients to prevent sticking and ensure even cooking.

• Knife: Essential for chopping the onion.

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

• Measuring cups: Used to measure the chicken broth, milk, and shredded cheddar cheese accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper.

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

• Cheese grater: If using a block of cheddar cheese, this will be needed to shred the cheese.

• Stovetop: Required for heating and cooking the soup.

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

Opt for frozen hash browns: Frozen hash browns cook quickly and eliminate the need for peeling and grating potatoes.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to avoid the extra step of shredding it yourself.

Quick broth options: Use store-bought chicken broth to save the time required to make it from scratch.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process and retain heat.