This recipe provides a delicious and easy way to make creamy potato soup using frozen potatoes, perfect for a quick weeknight meal or a comforting weekend lunch. Frozen potatoes offer convenience without sacrificing flavor, making this recipe a true time-saver.
Why Use Frozen Potatoes for Soup?
Using frozen potatoes in soup offers several advantages: They are readily available, cost-effective, and eliminate the need for peeling and chopping fresh potatoes. The texture of the cooked frozen potatoes blends seamlessly into a creamy soup, resulting in a smooth and satisfying consistency.
Ingredients You'll Need:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups frozen diced potatoes
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk or cream (heavy cream for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: chives, bacon bits, shredded cheddar cheese
Step-by-Step Instructions:
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Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the frozen diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. You may not need the full 20 minutes depending on your potato size and freezer temperature.
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Blend Soup (Optional): For a creamier soup, carefully transfer the cooked potato mixture to a blender (work in batches if necessary) and blend until smooth. Alternatively, you can use an immersion blender directly in the pot for easier cleanup.
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Stir in Milk/Cream and Seasonings: Return the blended soup (or unblended soup) to the pot. Stir in the milk or cream, thyme, salt, and pepper. Heat through gently, but do not boil.
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Serve and Enjoy: Ladle the potato soup into bowls and garnish with your favorite toppings, such as chives, bacon bits, or shredded cheddar cheese.
Frequently Asked Questions (FAQs)
Can I use other types of frozen vegetables in this recipe?
Yes! Feel free to add other frozen vegetables like carrots, peas, or corn to enhance the flavor and nutritional value of your soup. Add them along with the potatoes.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water to thicken the soup.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is it possible to freeze this potato soup?
Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Allow it to thaw completely in the refrigerator before reheating.
What kind of potatoes are best for frozen potato soup?
Russet potatoes, Yukon gold potatoes, or even a mix are all excellent choices for this recipe. The frozen variety generally already comes pre-diced, offering convenience and saving prep time.
This recipe is easily adaptable to your taste and dietary preferences. Experiment with different herbs, spices, and toppings to create your perfect bowl of creamy potato soup!
