This recipe elevates classic potato soup to a whole new level of creamy, dreamy deliciousness. We're adding a surprising and delightful twist: a crispy hash brown topping and a swirl of cream cheese for extra richness. Get ready for a comforting bowl of perfection that's perfect for a chilly evening or a cozy weekend brunch.
What makes this potato soup unique?
This recipe stands out from your average potato soup in several key ways:
- Creamy Texture: The cream cheese adds an unparalleled creaminess that's both luxurious and satisfying. It melts beautifully into the soup, creating a velvety smooth consistency.
- Crispy Hash Brown Topping: This adds a fantastic textural contrast to the creamy soup. The crispy, golden-brown hash browns provide a delightful crunch with every bite.
- Flavor Depth: While simple ingredients are used, the combination creates a depth of flavor that's hard to resist. The cream cheese adds a subtle tanginess that complements the earthy potatoes perfectly.
Ingredients You'll Need:
For the Soup:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and cubed (Yukon Gold or Russet recommended)
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup milk (whole milk is best for creaminess)
- 4 ounces cream cheese, softened
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
For the Hash Brown Topping:
- 2 cups shredded hash browns (you can use leftover hash browns or buy pre-shredded)
- 1 tablespoon olive oil
- Salt and pepper to taste
Step-by-Step Instructions:
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Cook Potatoes: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend (Optional): For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Leaving some chunks adds texture.
- Stir in Cream Cheese: Stir in the milk and softened cream cheese until completely melted and smooth. Season with salt and pepper to taste.
- Prepare Hash Brown Topping: While the soup simmers, heat olive oil in a separate skillet over medium heat. Add the shredded hash browns and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Season with salt and pepper.
- Assemble and Serve: Ladle the creamy potato soup into bowls. Top with the crispy hash browns and garnish with fresh chives.
Frequently Asked Questions (FAQ)
Can I use leftover mashed potatoes?
Yes, you can substitute leftover mashed potatoes for some of the cubed potatoes in this recipe. However, keep in mind that the texture might be slightly different, and you may need to adjust the amount of liquid accordingly.
What type of potatoes are best for this soup?
Yukon Gold or Russet potatoes are ideal for this recipe. Yukon Golds offer a slightly sweeter flavor, while Russets provide a fluffier texture when cooked.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Add the hash brown topping just before serving to maintain its crispiness.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth.
Can I freeze this soup?
Yes, you can freeze this soup. Allow it to cool completely before freezing in airtight containers. Thaw overnight in the refrigerator and reheat gently before serving. Add the hash browns after reheating.
This creamy potato soup with crispy hash brown topping is a guaranteed crowd-pleaser. The combination of textures and flavors makes it a truly unforgettable comfort food experience. Enjoy!
