Are you craving a warm, comforting bowl of deliciousness? Look no further! This creamy potato soup recipe, topped with crispy homemade hashbrowns, is the ultimate comfort food, perfect for a chilly evening or a cozy weekend brunch. It’s surprisingly easy to make, even for beginner cooks, and delivers a satisfying meal packed with flavor. This recipe combines the best of both worlds – the smooth, creamy texture of potato soup with the delightful crunch of golden-brown hashbrowns. Get ready to experience a symphony of flavors and textures in every spoonful!
Ingredients:
For the Potato Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and diced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup milk (or cream for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh chives (for garnish)
For the Hashbrown Topping:
- 2 large russet potatoes, peeled and shredded
- 1/4 cup grated onion
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Making the Creamy Potato Soup:
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven 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.
- Add potatoes and broth: Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Stir in milk and seasonings: Return the blended soup to the pot. Stir in the milk, thyme, salt, and pepper. Heat through gently. Do not boil.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh chives.
Making the Crispy Hashbrown Topping:
- Prepare the 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 achieving crispy hashbrowns.
- Combine ingredients: In a bowl, combine the squeezed potatoes with the grated onion, olive oil, salt, and pepper.
- Cook the hashbrowns: Heat a separate skillet over medium heat. Add a spoonful of the potato mixture to the hot skillet, flattening it slightly to form a small hashbrown patty. Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining potato mixture.
- Top the soup: Place the crispy hashbrowns on top of each bowl of potato soup just before serving.
Cooking Tips for the Best Potato Soup:
- Don't overcook the potatoes: Overcooked potatoes will become mushy when blended. Aim for tender but not falling-apart potatoes.
- Season to taste: Adjust the salt and pepper to your preference. You can also experiment with other herbs and spices, such as rosemary, sage, or paprika.
- For a richer soup: Use heavy cream instead of milk, or add a dollop of sour cream or crème fraîche before serving.
Variations:
- Bacon and Cheese Potato Soup: Add cooked crumbled bacon and shredded cheddar cheese to the soup before blending.
- Spicy Potato Soup: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Roasted Potato Soup: Roast the potatoes before adding them to the soup for a deeper, richer flavor.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 8-10g
- Carbohydrates: 40-45g
- Fiber: 4-5g
Enjoy your delicious and comforting homemade potato soup with crispy hashbrowns! It's a quick dinner idea that's sure to become a family favorite. This easy recipe is perfect for weeknight meals and special occasions alike. Let me know how you enjoyed it in the comments below!