Hash Brown Potato Soup Recipe - The Cookie Rookie® (2024)

FAQs

Should you soak potatoes before making hash browns? ›

Most recipes require soaking your raw, shredded potato in cold water to rinse off the excess starch, then squeezing every last bit of moisture out before tossing it in a pan.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

Adding dairy products such as heavy cream or milk to your potato soup can not only enhance the flavor but also contribute to a lusciously thick consistency. The natural creaminess of dairy products gives your soup a velvety texture that will make it irresistibly indulgent.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

The secret to the crispiest hash browns? Remove as much moisture as possible before frying.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Adding a little extra cream cheese is the best way to make this soup thicker. It's also possible to add sour cream or yogurt.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

How to thicken potato soup without cornstarch? ›

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.

It will make a thicker soup, and the texture will be very creamy.

Russet potatoes, as a member of the starchy/floury potato family, are inherently grainy. Using them in soup will result in an unpleasant gritty texture. When making potato soup, be sure to reach for a waxy variety such as fingerling potatoes, red potatoes, or baby potatoesto get a smoother texture.

Soaking the potatoes in the water removes some of the starch and keeps the potatoes from turning an unappetizing color. Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel.

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer.

Using the wrong potatoes

Believe it or not, they're not all created equal — the right potato type can give you the solid crunch you want, while the wrong choice can leave you with wan, soggy results. To get that crunch and golden color, you need potatoes with a good amount of starch.