Are you craving a warm, comforting meal that's both delicious and easy to make? Look no further! This creamy potato soup recipe, topped with crispy homemade hash browns, is the perfect blend of comforting flavors and satisfying textures. It's a fantastic option for a quick weeknight dinner, a cozy weekend lunch, or even a special occasion. This recipe combines simple ingredients with clever techniques to deliver a truly exceptional dish – perfect for homemade cooking enthusiasts of all levels.
Ingredients:
For the Potato Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cubed
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (or cream for extra richness)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ cup chopped fresh chives (for garnish)
For the Hash Brown Topping:
- 2 large russet potatoes, peeled and shredded
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
Making the Creamy Potato Soup:
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven 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.
- Simmer Potatoes: Add the cubed potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Finish the Soup: Return the blended soup to the pot. Stir in the milk (or cream), salt, pepper, and thyme. Heat through gently, do not boil.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chives.
Making the Crispy Hash Brown Topping:
- Prepare Potatoes: Shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step is crucial for crispy hash browns.
- Cook Hash Browns: Heat olive oil in a separate skillet over medium heat. Add the squeezed potatoes to the skillet, spreading them evenly. Season with salt and pepper.
- Crisp to Perfection: Cook for 5-7 minutes per side, or until golden brown and crispy. Don't overcrowd the pan; work in batches if necessary.
Serving Suggestion:
Spoon the crispy hash browns over each bowl of creamy potato soup for a delightful textural contrast. A sprinkle of extra chives or a dollop of sour cream adds an extra layer of flavor. This easy recipe is a great example of delicious dishes you can prepare using simple, everyday ingredients.
Tips and Variations:
- For a richer flavor, use chicken broth instead of vegetable 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, use plant-based milk and broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 10-15g
- Protein: 5-7g
- Carbohydrates: 35-40g
This healthy meal is a fantastic quick dinner idea, perfect for busy weeknights. Enjoy!