Crock-Pot Potato Soup is already a comforting classic, but adding crispy hash browns elevates it to a whole new level of deliciousness! This recipe combines the creamy, hearty goodness of potato soup with the satisfying crunch of perfectly browned potatoes, creating a truly unforgettable meal. It's perfect for a chilly evening, a weekend brunch, or any time you crave a warm, flavorful, and surprisingly easy dish.
What Makes This Crock-Pot Potato Soup with Hash Browns Unique?
This recipe isn't just your average potato soup. We're taking the familiar comfort food and adding a textural twist with the addition of crispy hash browns. The slow cooking process in the Crock-Pot ensures the potatoes are perfectly tender, while the hash browns add a delightful contrast in texture, creating a truly satisfying and memorable eating experience. The beauty lies in the simplicity – minimal prep work yields maximum flavor.
How to Make Crock-Pot Potato Soup with Hash Browns: A Step-by-Step Guide
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 lbs russet potatoes, peeled and cubed
- 1 cup milk or cream
- 1/2 cup shredded cheddar cheese (or your favorite cheese!)
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (20 oz) frozen hash browns, thawed (partially thawing is key for optimal crispiness)
Instructions:
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Crock-Pot Assembly: Transfer the sautéed onions and garlic to your Crock-Pot. Add chicken broth, cubed potatoes, milk/cream, cheese, thyme, salt, and pepper. Stir to combine.
- Slow Cooking: Cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are tender.
- Crispy Hash Browns: About 30 minutes before serving, preheat your oven to 400°F (200°C). Spread the thawed hash browns in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Combine & Serve: Once the potatoes are tender in the Crock-Pot, gently stir in the crispy hash browns. Serve hot, garnished with extra cheese, chives, or bacon bits (optional).
Frequently Asked Questions (FAQ)
Can I use leftover cooked potatoes?
Yes, you can! Leftover cooked potatoes will reduce the cooking time significantly. Add them to the Crock-Pot during the last hour of cooking. Adjust the liquid as needed.
What other vegetables can I add?
Feel free to experiment! Adding carrots, celery, or corn would be delicious additions. Consider adding them along with the onions and garlic during the initial sautéing step.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated. However, for the best texture, add the crispy hash browns just before serving. The hash browns will get soggy if added too far in advance.
What kind of cheese is best?
Cheddar is a classic choice, but you can use any cheese you like! Monterey Jack, Colby, or a blend of cheeses would all be delicious.
Can I use fresh hash browns instead of frozen?
Absolutely! Simply grate your own potatoes and cook them in the same manner as the frozen hash browns, ensuring they are thoroughly crisped before adding them to the soup. You might need to adjust the cooking time slightly.
Tips for the Perfect Crock-Pot Potato Soup with Hash Browns
- Don't over-crowd the Crock-Pot: Leave some space for the potatoes to cook evenly.
- Use good quality broth: The broth forms the base of the flavor, so use a broth you enjoy.
- Don't be afraid to adjust seasonings: Taste and adjust the salt, pepper, and thyme to your preference.
- For extra creaminess: Stir in a dollop of sour cream or crème fraîche before serving.
This Crock-Pot Potato Soup with Hash Browns recipe is a guaranteed crowd-pleaser. The combination of creamy potatoes and crispy hash browns creates a unique textural experience that will leave you wanting more. Enjoy!
