Potato Soup with Hashbrowns: A Creamy Comfort Delight
A creamy and comforting potato soup enriched with crispy hashbrowns, perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups of diced potatoes
- 1 cup of hashbrowns
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat and sauté the onions and garlic until translucent.
- Add the diced potatoes and vegetable broth, bringing it to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and hashbrowns, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Blend the soup for a smoother texture if desired, then serve hot, garnished with chives.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.