potato soup with hashbrowns
This creamy and hearty potato soup with hashbrowns is the perfect comfort food, combining the richness of potatoes and the crispiness of hashbrowns. Quick and easy to make, it’s perfect for a cozy dinner any night of the week.
Ingredients
- 4 cups frozen hashbrowns
- 4 medium potatoes peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional
Instructions
Cook the onions and garlic:
- In a large pot, heat a little oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until fragrant and the onions are soft.
Add the potatoes and broth:
- Once the onions and garlic are cooked, add the diced potatoes and broth. Stir everything together and bring it to a simmer. Let it cook for about 10-12 minutes, or until the potatoes are tender.
Stir in the hashbrowns:
- Add the frozen hashbrowns to the pot. Stir well and let everything simmer for another 5 minutes, allowing the hashbrowns to heat through and soften.
Blend for creaminess (optional):
- If you like your soup a bit smoother, you can use an immersion blender to blend part of the soup. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. This creates a creamy texture while keeping some chunks for added texture.
Add the cream and seasonings:
- Stir in the heavy cream, salt, pepper, and paprika (if using). Let the soup simmer for another 5-10 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.
Serve and enjoy:
- Once your soup is creamy and heated through, it’s ready to serve! Ladle it into bowls and garnish with any toppings you like, such as shredded cheese, crispy bacon, or fresh herbs.