This recipe elevates classic potato soup to a whole new level of comfort and deliciousness, combining creamy potato soup with a crunchy, cheesy hash brown topping. It's a hearty, satisfying meal perfect for a chilly evening or a cozy weekend brunch.
What Makes This Potato Soup Special?
This isn't your average potato soup. We're taking the familiar flavors and adding a textural element that takes it from good to unforgettable. The creamy base, infused with rich potato flavor, is perfectly complemented by the crispy, golden-brown hash browns. A swirl of cream cheese adds an extra layer of richness and tang that balances the overall flavor profile beautifully.
Ingredients You'll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup milk (whole milk recommended for extra creaminess)
- 1/2 cup cream cheese, softened
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
For the Hash Brown Topping:
- 1 pound frozen shredded hash browns
- 1/4 cup shredded cheddar cheese
- 2 tablespoons butter, melted
Instructions:
Making the Soup:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Remove the pot from the heat and carefully use an immersion blender (or transfer to a regular blender in batches) to puree the soup until smooth and creamy.
- Return the soup to the pot and stir in the milk and cream cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Keep warm while you prepare the hash brown topping.
Making the Hash Brown Topping:
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the frozen shredded hash browns, cheddar cheese, and melted butter. Mix well to ensure everything is evenly coated.
- Spread the hash brown mixture evenly onto a baking sheet.
- Bake for 20-25 minutes, or until golden brown and crispy.
Assembling and Serving:
- Ladle the creamy potato soup into bowls.
- Top each bowl generously with the crispy hash brown mixture.
- Garnish with fresh chives and serve immediately.
Frequently Asked Questions (FAQs):
Can I use different types of potatoes?
While Yukon Gold potatoes are ideal for their creamy texture, you can experiment with other varieties like russet or red potatoes. Keep in mind that russets might result in a slightly less creamy soup.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before adding the hash brown topping.
What other cheeses can I use in the topping?
Feel free to experiment with other cheeses! Monterey Jack, Colby Jack, or even a sharp cheddar would all work well.
Can I use fresh hash browns instead of frozen?
Absolutely! If using fresh hash browns, you'll need to grate them yourself and adjust the cooking time accordingly. They might require less baking time than frozen hash browns.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free, provided you use gluten-free broth. Always check the labels of your ingredients to ensure they meet your dietary needs.
This creamy potato soup with a crispy hash brown topping is a surefire crowd-pleaser. Enjoy!
