This recipe elevates the humble potato soup to new heights by incorporating crispy hash browns for an irresistible textural contrast. Forget bland, watery soup – this version is creamy, flavorful, and packed with satisfying crunch. Perfect for a chilly evening or a comforting weekend lunch, this soup is sure to become a family favorite.
What Makes This Potato Soup Special?
This recipe isn't your average potato soup. We're taking the classic comfort food and adding a delightful twist: crispy hash browns! The combination of creamy, flavorful potato soup and the satisfying crunch of the hash browns creates a truly unique and unforgettable culinary experience. We'll also explore ways to customize this recipe to your taste preferences.
Ingredients You'll Need:
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For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 cups peeled and diced potatoes (Yukon Gold or russet work best)
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- Optional: 1/4 cup shredded cheddar cheese
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For the Hash Browns:
- 2 large russet potatoes, peeled and shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. Prepare the Hash Browns:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shredded potatoes and cook, stirring occasionally, until golden brown and crispy (about 10-12 minutes). Season with salt and pepper to taste. Set aside.
2. Make the Soup:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend and Finish:
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Return the soup to the pot. Stir in the heavy cream (or half-and-half), salt, pepper, and thyme. Heat through, but do not boil.
4. Serve:
Ladle the soup into bowls and top with the crispy hash browns. Optional: sprinkle with shredded cheddar cheese for extra flavor.
Frequently Asked Questions (FAQs)
Can I use leftover mashed potatoes instead of making hash browns?
While not exactly the same texture, leftover mashed potatoes can be a convenient substitute. Simply brown them in a skillet with a little olive oil until they are crispy on the edges.
What other vegetables can I add to this soup?
Feel free to add other vegetables like carrots, celery, or leeks to enhance the flavor and nutrition. Add them along with the onions during step 2.
Can I make this soup vegetarian/vegan?
Yes! Simply use vegetable broth instead of chicken broth and choose a vegan cream alternative like coconut cream or cashew cream.
How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup for a little kick.
How long can I store leftover potato soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this potato soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.
This creamy potato soup with crispy hash browns is a hearty and delicious meal that's sure to become a new favorite. Enjoy!
