Potato soup made with frozen diced potatoes is the ultimate comfort food on chilly days. This creamy, hearty soup provides warmth that soothes the soul, giving you a cozy hug in a bowl. Utilizing frozen potatoes not only saves time but also ensures a creamy consistency that blends beautifully with the rich flavors of butter, cheese, and spices in this dish.
Why We Love This Potato Soup With Frozen Diced Potatoes Recipe
This potato soup is beloved for its simplicity and satisfying flavors. You can whip it up in no time, making it a popular choice for busy weeknights or lazy weekends. The use of frozen diced potatoes means you don’t have to peel or chop fresh potatoes, allowing you to focus on other aspects of your meal. Additionally, this recipe is versatile; you can customize it with toppings and add-ins to make it uniquely yours. Whether you’re feeding a family or looking for a cozy dish for yourself, this potato soup hits all the right notes.
Ingredients about Potato Soup With Frozen Diced Potatoes
To make this delightful potato soup, you’ll need the following ingredients:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 4 cups frozen diced potatoes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- Chopped green onions or fresh chives (optional)
How to Make Potato Soup With Frozen Diced Potatoes Directions
Making delicious potato soup is straightforward and can easily be completed in under 30 minutes. Here’s how:
Start by melting the butter in a large pot over medium heat. Once the butter is melted and bubbling, add the finely diced onion. Sauté the onion for about 4 to 5 minutes until it softens and becomes translucent. Stir in the minced garlic and let it cook for another minute, releasing its lovely aroma.
Next, sprinkle in the flour while stirring continuously to create a roux. This will help thicken your soup later on. Gradually whisk in the low-sodium chicken broth, making sure that there are no lumps and that the mixture is smooth.
Once the broth is incorporated, add the frozen diced potatoes to the pot, along with kosher salt and ground black pepper. Bring the mixture to a simmer over medium heat, allowing it to cook uncovered for about 15 minutes, or until the potatoes become tender.
After the potatoes are tender, reduce the heat to low. Pour in the whole milk and add the shredded sharp cheddar cheese to the pot. Mix well until the cheese has completely melted and integrated into the creamy soup. To achieve a thicker texture if desired, gently mash some of the potatoes with a spoon.
Finally, taste the soup and adjust the seasoning if necessary, adding more salt or pepper to match your preference. Serve the soup hot, and feel free to garnish with chopped green onions or fresh chives for some added color and flavor.
How to Serve Potato Soup With Frozen Diced Potatoes
Serving potato soup is a breeze, and the best part is that you can customize each bowl to your liking. Ladle a generous portion into a bowl and consider adding toppings like shredded cheese, croutons, or fresh herbs such as parsley or chives. This not only adds flavor but also enhances the visual appeal of the dish.
Pair your potato soup with crusty bread or a side salad for a complete meal. If you’re feeling indulgent, a swirl of cream or a dollop of sour cream can elevate the dish even more. This soup is perfect for cozying up on the couch or impressing friends at a casual gathering.
Expert Tips: Potato Soup With Frozen Diced Potatoes
To ensure your potato soup is the best it can be, consider the following expert tips:
- Use Low-Sodium Broth: Opting for low-sodium chicken broth allows you to control the saltiness of your soup, making it healthier while still delivering great flavor.
- Make it Creamier: If you prefer an extra creamy soup, consider adding more milk or even a splash of heavy cream, especially before serving.
- Add Vegetables: Feel free to throw in some other veggies like carrots or celery when sautéing the onion for added nutrition and flavor.
- Spice it Up: If you enjoy a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce for an added kick.
- Storeables: If you have leftovers, store them in an airtight container in the fridge for up to three days. You can also freeze portions for future meals.
How to Store Potato Soup With Frozen Diced Potatoes
Storing potato soup is straightforward. Let the soup cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to three days. If you’d like to store it for a longer period, consider freezing it. To freeze, make sure the soup is completely cool, and then portion it into freezer-safe containers, leaving some space at the top for expansion. It can be safely frozen for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator and reheat on the stovetop, adding a little extra milk or broth if necessary to reach your desired consistency.
Variation of Potato Soup With Frozen Diced Potatoes
While the classic version of potato soup is certainly delicious, there are numerous variations you can try to add your own twist:
- Loaded Potato Soup: Top your soup with all the fixings typically found on a loaded baked potato. Think crispy bits of bacon (or a plant-based alternative), sour cream, green onions, and additional shredded cheese.
- Vegetarian Version: Replace the chicken broth with vegetable broth to cater to vegetarian diets. You can also add more vegetables like broccoli, corn, or kale for added texture and nutrition.
- Herbed Potato Soup: Enhance the flavors by adding fresh or dried herbs, such as thyme, rosemary, or dill. These complementary flavors will elevate the dish without overpowering the potato base.
- Spicy Potato Soup: For those with a taste for heat, consider stirring in diced jalapeños or cayenne pepper. You may also want to blend in some chipotle peppers in adobo sauce for a smoky flavor.
- Creamy Spinach Potato Soup: Stir in a couple of cups of fresh spinach in the final minutes of cooking. The vibrant color and added nutrients will transform your soup into a green delight.
FAQ
Can I use fresh potatoes instead of frozen diced potatoes in this potato soup?
Absolutely! You can use fresh potatoes. Just be sure to peel and dice them before adding them to the soup. Keep in mind that you may need to adjust the cooking time to ensure they cook through completely.
How can I make this potato soup dairy-free?
To make the soup dairy-free, simply substitute the whole milk with almond milk or any other dairy-free alternative. Additionally, you can use a dairy-free cheese to achieve a similar creamy texture.
What if I don’t have chicken broth?
If you don’t have chicken broth, vegetable broth works perfectly as a substitute. You can also use water in a pinch, but broth adds depth to the flavor.
How do I reheat leftover potato soup?
Reheating is very simple. Place the leftover soup in a saucepan over low to medium heat and stir it occasionally until heated through. You may want to add a splash of milk or broth to help regain some creaminess.
Can I freeze potato soup with frozen diced potatoes?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to airtight containers for freezing. When ready to eat, thaw it in the refrigerator and reheat on the stove, adding extra liquid if needed.
Potato Soup
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter For sautéing
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced For flavor
- ¼ cup all-purpose flour For thickening
- 4 cups low-sodium chicken broth To control saltiness
- 4 cups frozen diced potatoes Saves prep time
- 1 teaspoon kosher salt To taste
- ½ teaspoon ground black pepper To taste
- 1 cup whole milk For creaminess
- 1 cup shredded sharp cheddar cheese For flavor and richness
- Chopped green onions or fresh chives (optional) For garnish
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the finely diced onion and sauté for about 4 to 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute.
Cooking
- Sprinkle in the flour while stirring continuously to create a roux.
- Gradually whisk in the low-sodium chicken broth until smooth.
- Add the frozen diced potatoes, kosher salt, and ground black pepper. Bring to a simmer and cook uncovered for about 15 minutes until tender.
- Reduce the heat to low, stir in the whole milk and shredded sharp cheddar cheese, mixing until cheese is melted.
- Adjust seasoning if necessary and serve hot, garnished with chopped green onions or fresh chives.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!