Tired of the same old dinner routine? Craving a comforting, flavorful, and surprisingly easy meal? Then look no further! This creamy crock-pot potato soup recipe, topped with crispy homemade hash browns, is the perfect solution for busy weeknights or a relaxed weekend gathering. It's a delicious dish that's both healthy and satisfying, making it a winner for the whole family. Get ready to experience the ultimate comfort food, elevated with a delightful crunch!
Ingredients:
For the Potato Soup:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream or full-fat coconut milk (for a vegan option)
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chopped fresh chives, for garnish
For the Hash Browns:
- 2 large russet potatoes, peeled and shredded
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
Making the Creamy Potato Soup:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the onion and garlic mixture to your slow cooker. Add the vegetable broth, cubed potatoes, heavy cream (or coconut milk), thyme, salt, and pepper.
- Stir well to combine all ingredients. 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.
- Once cooked, carefully use an immersion blender to partially blend the soup until creamy, leaving some texture. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Return to the slow cooker if using a regular blender.
- Garnish with fresh chives before serving.
Making the Crispy Hash Browns:
- While the soup simmers, prepare the hash browns. Squeeze out excess moisture from the shredded russet potatoes using a clean kitchen towel or cheesecloth. This step is crucial for crispy hash browns!
- Heat olive oil in a large skillet over medium heat. Add the squeezed potatoes, salt, and pepper.
- Cook, stirring occasionally, until golden brown and crispy, about 10-15 minutes. You may need to cook in batches to ensure even browning.
Serving Suggestions:
Ladle the creamy potato soup into bowls and top generously with the crispy hash browns. A dollop of sour cream or a sprinkle of shredded cheddar cheese adds extra deliciousness. This comforting soup is perfect for a chilly evening and makes excellent leftovers for lunch the next day.
Tips and Variations:
- For a richer, more flavorful soup, use homemade vegetable or chicken broth.
- Add other vegetables like carrots, celery, or leeks to the soup for extra nutrients and flavor.
- Spice things up with a pinch of red pepper flakes.
- For a vegan version, substitute the heavy cream with full-fat coconut milk and use vegan butter instead of olive oil.
- Experiment with different herbs and spices – rosemary, sage, or smoked paprika would all be delicious additions.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 350-400
- Fat: 20-25g
- Protein: 8-10g
- Carbohydrates: 35-40g
This crock-pot potato soup with crispy hash browns is a simple yet satisfying meal that is sure to become a family favorite. Enjoy the delicious combination of creamy soup and perfectly crispy hash browns! It's a truly easy recipe, perfect for those busy weeknights when you need a quick and healthy dinner. Give it a try and let us know what you think!