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Potato Soup with Hashbrowns: A Creamy Comfort Delight

potato soup with hashbrowns

A creamy and comforting potato soup enriched with crispy hashbrowns, perfect for a cozy meal.

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

  1. In a large pot, melt the butter over medium heat and sauté the onions and garlic until translucent.
  2. Add the diced potatoes and vegetable broth, bringing it to a boil.
  3. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Stir in the heavy cream and hashbrowns, cooking for an additional 5 minutes.
  5. Season with salt and pepper to taste.
  6. 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.