Potato Soup with Hash Browns: A Comforting, Hearty Dish
Potato soup is the epitome of comfort food, especially when it’s made with hash browns. It brings together the creamy texture of a rich, velvety soup with the crispy, golden goodness of hash browns. This easy-to-make dish is perfect for chilly evenings, family dinners, or any time you’re craving a hearty, satisfying meal.
In this article, we’ll guide you through the steps of making potato soup with hash browns, including tips for customizing the recipe, storing leftovers, and answering some frequently asked questions to ensure you make the best version of this comforting dish.
For more potato-based recipes, be sure to check out Loaded Potato Skins and Cheesy Potato Casserole.
Basic Recipe: Ingredients and Instructions
Making potato soup with hash browns is simple and requires only a few ingredients. Here’s a step-by-step guide to get you started.
Ingredients:
- 4 cups frozen hash browns (or fresh diced potatoes)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups heavy cream
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika (optional)
- Fresh green onions or chives (for garnish)
Instructions:
- Cook the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the diced onions and cook for 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. - Add the Hash Browns and Broth:
Stir in the frozen hash browns and chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, or until the hash browns are tender and cooked through. If using fresh potatoes, cook until they are tender. - Add the Cream and Seasonings:
Pour in the heavy cream and add the dried thyme, paprika (if using), and salt and pepper to taste. Stir to combine. Let the soup simmer for another 5-7 minutes, allowing the flavors to meld together. - Blend the Soup (Optional):
If you prefer a smoother texture, you can use an immersion blender to blend the soup partially or completely. Alternatively, you can transfer a portion of the soup to a regular blender, blend, and then return it to the pot. This step is optional, as some people prefer to keep the soup chunky. - Add Cheese and Stir:
Once the soup has reached your desired consistency, stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and incorporated into the soup. - Serve and Garnish:
Ladle the soup into bowls and garnish with fresh green onions or chives. Serve hot with crusty bread for dipping, and enjoy!
Advanced Techniques
While the basic recipe is delicious on its own, there are a few advanced techniques and creative variations you can try to enhance the flavor and texture of your potato soup with hash browns.
1. Adding Bacon for Extra Flavor:
For a smoky, savory twist, cook a few slices of bacon in the pot before sautéing the onions. Crumble the bacon and sprinkle it over the soup before serving. This addition adds a rich depth of flavor and a satisfying crunch.
2. Using Different Cheeses:
While cheddar cheese is a classic choice, you can experiment with other cheeses such as Monterey Jack, gouda, or a blend of mozzarella and Parmesan for a different flavor profile. A combination of cheeses can make your soup extra creamy and flavorful.
3. Add Vegetables:
For added nutrition and color, consider adding vegetables like carrots, celery, or leeks. You can sauté them along with the onions to enhance the overall flavor of the soup. A handful of spinach or kale added at the end of cooking will give the soup a fresh, green boost.
4. Spicy Version:
If you enjoy a bit of heat, try adding a diced jalapeño pepper or a dash of hot sauce to the soup. The heat from the pepper pairs nicely with the creamy, rich texture of the soup and adds a bit of excitement.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Leftover potato soup with hash browns can be stored and reheated for later meals. Here’s how to properly store and keep the soup fresh:
Storage:
Once the soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. The soup can be kept in the fridge for up to 3-4 days.
Freezing:
You can freeze potato soup with hash browns for longer storage. Allow the soup to cool completely before transferring it to a freezer-safe container. Store it in the freezer for up to 3 months. When reheating, it may need some extra stirring or additional liquid to restore its creamy consistency.
Reheating:
To reheat refrigerated or frozen soup, place it in a pot over low to medium heat. Stir occasionally and add a splash of milk, broth, or cream if the soup is too thick. You can also reheat individual servings in the microwave for 1-2 minutes, depending on the portion size.
Shelf Life:
- In the fridge: 3-4 days.
- In the freezer: Up to 3 months.
Dietary Adaptations and Substitutions
This potato soup with hash browns recipe is flexible and can be adapted to various dietary needs. Here are some modifications:
1. Dairy-Free Version:
To make the soup dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Replace the butter with olive oil or a plant-based butter. For the cheese, use a dairy-free cheese substitute or skip it altogether for a vegan version.
2. Gluten-Free Version:
This recipe is naturally gluten-free as long as the broth you use is gluten-free. Be sure to check the label if you’re using store-bought broth or any packaged ingredients.
3. Lower-Fat Version:
To make the soup lower in fat, substitute the heavy cream with low-fat milk or a milk alternative like almond milk. You can also reduce the amount of butter and cheese, or skip them for a lighter version of the soup.
4. Low-Carb/Keto Version:
For a low-carb or keto-friendly version, use cauliflower instead of potatoes. You can blend the cauliflower into the soup to achieve a similar texture. The rest of the recipe can remain the same.
FAQs About The Recipe
1. Can I use fresh potatoes instead of hash browns?
Yes, you can use fresh potatoes instead of hash browns. Peel and dice the potatoes into small cubes, then cook them in the broth until tender. The cooking time may be slightly longer than for frozen hash browns.
2. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3-4 days. In fact, the flavors often improve after a day or two. Reheat the soup gently on the stovetop before serving.
3. Can I make this soup vegetarian?
Yes, you can make the soup vegetarian by using vegetable broth instead of chicken broth. Just ensure all the other ingredients are vegetarian-friendly, such as using a vegetarian cheese if desired.
4. How can I thicken the soup?
If you prefer a thicker soup, you can mash some of the potatoes or hash browns in the pot after cooking. Alternatively, you can use an immersion blender to blend a portion of the soup for a smoother, thicker texture.
Conclusion & Final Thoughts
Potato soup with hash browns is a delicious and easy-to-make dish that is perfect for any occasion. The creamy texture of the soup combined with the crispy hash browns creates a comforting, hearty dish that everyone will love. With simple ingredients and easy-to-follow instructions, you can enjoy this dish in no time.
Feel free to experiment with different toppings, cheeses, and seasonings to make this soup your own. Whether you’re serving it as a main course or as a side dish, this potato soup will become a family favorite!