The trick to making this soup so quickly is to use frozen hashbrowns as the potato. These hashbrowns are cubed potatoes that are partially cooked. Not only are they already peeled and chopped but they’re partially cooked. As soon as you heat them up in the broth, they’re soft. Such a time-saver!
- ¼ cup unsalted butter
- 4 cups low or no-sodium vegetable or chicken broth
- 4 cups frozen Southern-style hash browns (these are small cubed hash browns)
- 2 cups carrot matchsticks (sometimes called packaged as “shredded carrots”)
- 3 large whole dill pickles, plus one more for optional garnish
- ½ cup all-purpose flour
- 1 cup pickle juice (plus more to taste)
- 1 tsp. Old Bay seasoning
- ½ tsp. coarse black pepper
- ¼ tsp. cayenne pepper
- Handful of fresh dill fronds
- 1 cup Stonyfield Greek yogurt, plus more for garnish
- Cut the butter into pieces and melt it in a large pot or Dutch oven set over medium heat. Put the broth in a large microwave-safe bowl and microwave on high for 5 minutes.
- While the broth heats, add the hash browns to the melted butter. Stir and cover. Roughly chop the matchstick carrots. Add them to the potatoes, stir and cover. Fine chop the 3 dill pickles and add them to the pot, stir.
- Add the flour and stir well. Pour in half of the hot broth and stir well. Add the other half and stir. Add the pickle juice, Old bay, black pepper, and cayenne. Stir.
- Bring it to a simmer over high heat stirring constantly. Reduce to low and cook covered, stirring occasionally, until carrots are tender.
- While the soup simmers chop the dill and slice some pickle for garnish.
- Remove soup from heat. Stir in 1 cup of the Greek yogurt.
- Ladle soup into bowls and garnish with dollops of yogurt, chopped dill, and sliced pickles.