Description
Indulge in a rich and creamy Potato Soup with crispy hashbrowns for a comforting and satisfying winter meal. This easy-to-make recipe delivers big on flavor and texture.
Ingredients
– 2 lbs russet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 4 tbsp unsalted butter
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded hashbrowns
– Chopped chives for garnish
Instructions
1. – In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
2. – Add the minced garlic and cook for 1 minute until fragrant.
3. – Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
4. – Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer the soup to a blender in batches and blend until smooth.)
5. – Stir in the heavy cream, salt, and pepper. Taste and adjust seasonings as needed.
6. – Add the shredded hashbrowns and gently stir to combine. Simmer for 5 more minutes to allow the hashbrowns to heat through.
7. – Serve the Potato Soup With Hashbrowns hot, garnished with chopped chives.
Notes
– For a thicker soup, blend only half the potatoes and leave the other half chunky.
– Experiment with different cheese toppings like cheddar or Parmesan.
– Freeze leftover soup in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Courses
- Method: Stovetop
- Cuisine: American