HOW TO COOK Potato Soup


6 green onions, thinly sliced with white and green parts separated
4 cups chicken or vegetable broth
2 lbs. frozen hash browns or fresh Russett potatoes, cubed or shredded
2 Tbsp. Old Bay seasoning (or any Cajun seasoning)
1 cup shredded sharp cheddar, plus extra for serving

The five ingredients for this potato soup include:

chicken stock (or you can use veggie stock) — lots of flavor, and you won’t miss the cream!
green onions — we are using the green and the white parts of these
sharp cheddar cheese — I think the “sharp” part is key for more flavor
Old Bay seasoning — trust me, it’s all the seasoning you need
hashbrowns (diced or shredded)
Wait, what is this about hashbrowns, you ask?

People, they are the secret ingredient to making quick and easy potato soup! Hashbrowns are simply precut, uncooked potatoes that are perfect for cooking in soup. They save you a bunch of time, and (at least at my grocery store) cost about the same as a few pounds of fresh potatoes. Score.

So all you do is basically simmer all of the ingredients — minus the cheese — together until the potatoes are cooked and soft. Then puree most of the soup with an immersion blender (or you can transfer the soup to a traditional blender).

Stir in some cheese until it’s nice and ooey gooey and melted. And then serve the soup warm garnished with green onions and extra cheese. And voila!!!

This 5-Ingredient Potato Soup recipe is seriously the perfect quick and easy comfort food for the winter. I’m pretty sure that Tim Riggins would dig it too.)

In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning. Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or you can transfer the soup to a traditional blender, and puree it there until smooth.) Return soup to stockpot, and stir in cheddar until combined.

Serve warm, garnished with extra cheddar and the green parts of the green onions.
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