Craving a warm, comforting bowl of deliciousness that's also surprisingly easy to make? Look no further than this Hashbrown Crockpot Potato Soup! This recipe takes all the creamy goodness of classic potato soup and adds a delightful crispy crunch from perfectly cooked hashbrowns. It's the ultimate comfort food, perfect for chilly evenings or a lazy weekend brunch. This easy recipe is ideal for busy weeknights, making it a fantastic addition to your quick dinner ideas repertoire. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 4 medium russet potatoes, peeled and cubed
- 1 cup frozen hash browns, thawed
- 1 cup milk (or cream for a richer soup)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions, for garnish
- Salt and pepper to taste
- Optional: 1 teaspoon dried thyme or rosemary for added flavor
Instructions:
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Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds depth of flavor to your delicious dish.
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Combine in Crockpot: Transfer the sautéed onion and garlic mixture to your slow cooker. Add the cubed potatoes, chicken broth, and optional herbs. Stir well to combine.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender and easily mashed. The longer it simmers, the richer the flavors become.
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Blend (Optional): If you prefer a smoother soup, carefully use an immersion blender to partially or fully blend the soup to your desired consistency. Leave some potatoes chunky for texture if you prefer.
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Stir in Hashbrowns and Milk/Cream: Stir in the thawed hashbrowns, milk (or cream), and cheddar cheese. Cook for another 15-20 minutes on low, or until the cheese is melted and the hashbrowns are heated through. This step adds the signature crispy element to your homemade potato soup.
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Season and Serve: Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.
Tips for the Best Hashbrown Crockpot Potato Soup:
- Don't overcrowd the crockpot: Ensure there's enough space for the ingredients to cook evenly.
- Use quality broth: The flavor of your broth significantly impacts the overall taste of the soup.
- Adjust the consistency: For a thicker soup, use less milk/cream or simmer uncovered for the last 30 minutes.
- Add protein: Boost the nutritional value and make it a heartier meal by adding cooked bacon, ham, or shredded chicken.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
Variations:
- Bacon Cheddar Potato Soup: Add 4 slices of cooked and crumbled bacon along with the cheese.
- Loaded Potato Soup: Top with sour cream, chives, and crispy bacon bits for a truly indulgent meal.
- Vegetarian Potato Soup: Use vegetable broth instead of chicken broth and omit the bacon.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 10-15g
- Fat: 15-20g
- Carbohydrates: 30-40g
This hashbrown crockpot potato soup is a delightful and healthy addition to your weekly meal plan. It's a simple, delicious, and easy recipe that is sure to become a family favorite. Enjoy!