Potato Soup with Hash Browns Recipe

Potatoes: These are the base of the soup, providing a creamy texture when blended.

Hash browns: Adds a crispy topping to the soup, offering a delightful contrast in texture.

Milk: Helps to create a creamy consistency in the soup.

Chicken broth: Adds depth and flavor to the soup base.

Onion: Provides a savory foundation and enhances the overall flavor.

Garlic: Adds a rich, aromatic flavor to the soup.

Butter: Used for sautéing the onion and garlic, adding a rich taste.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the soup.

When preparing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure they impart a sweet and mellow flavor to the soup without any bitterness. Additionally, when blending the potato mixture, be cautious not to over-blend, as this can make the soup gluey. Instead, blend just until smooth for a creamy texture.

• potatoes - Substitute with cauliflower: Cauliflower provides a similar texture and can be a lower-carb alternative.

• hash browns - Substitute with grated zucchini: Grated zucchini can mimic the texture of hash browns and adds a different flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for vegetarians and provides a similar savory base.

• onion - Substitute with leeks: Leeks offer a milder flavor and can be used in the same way as onions.

• garlic - Substitute with shallots: Shallots provide a similar aromatic quality and can be used in place of garlic.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to sauté ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the soup.

• Allow the potato soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers, leaving a little space at the top to allow for expansion if freezing.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 3-4 days.
• If you plan to freeze the soup, label the containers with the date to keep track of freshness. The soup can be frozen for up to 3 months.
• When ready to enjoy, thaw frozen soup in the refrigerator overnight.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Avoid boiling, as this can affect the texture.
• For the hash browns, store them separately from the soup to maintain their crispiness. Place them in an airtight container and refrigerate for up to 2 days.
• To reheat hash browns, use a frying pan over medium heat or an oven at 350°F (175°C) until they regain their crisp texture.
• When serving, top the reheated soup with the crispy hash browns just before eating to ensure the best texture and flavor.

• For stovetop reheating:

  1. Pour the leftover potato soup into a pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, add a splash of milk or chicken broth if it has thickened too much.
  4. In a separate pan, reheat the hash browns until they are crispy again.
  5. Serve the soup hot, topped with the reheated hash browns.

• For microwave reheating:

  1. Transfer the potato soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If the soup is too thick, add a bit of milk or chicken broth and stir well.
  5. In a separate microwave-safe dish, reheat the hash browns for 1-2 minutes until crispy.
  6. Serve the soup hot, topped with the reheated hash browns.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the potato soup into an oven-safe dish and cover with foil.
  3. Heat in the oven for about 20-25 minutes, stirring halfway through.
  4. If the soup is too thick, add a bit of milk or chicken broth and stir well.
  5. Spread the hash browns on a baking sheet and reheat in the oven for the last 5-10 minutes until crispy.
  6. Serve the soup hot, topped with the reheated hash browns.

• Pot: Used to cook the soup by melting butter, sautéing onions and garlic, and simmering the potatoes with broth and milk.

• Frying pan: Used to cook the hash browns until they are crispy.

• Immersion blender: Used to blend the soup until it is smooth.

• Knife: Used to peel and dice the potatoes, and chop the onion.

• Cutting board: Provides a surface for chopping the onion and dicing the potatoes.

• Measuring cups: Used to measure out the potatoes, hash browns, milk, and chicken broth.

• Garlic press: Used to mince the garlic cloves.

• Wooden spoon: Used to stir the ingredients in the pot.

• Spatula: Used to flip and cook the hash browns in the frying pan.

• Ladle: Used to serve the soup into bowls.

Prep ingredients in advance: Peel and dice the potatoes, chop the onion, and mince the garlic the night before to save time.

Use pre-made hash browns: Opt for store-bought hash browns to cut down on preparation time.

Simmer while multitasking: Let the soup simmer while you cook the hash browns to make the most of your time.

Immersion blender efficiency: An immersion blender is quicker and easier to clean than a traditional blender, speeding up the blending process.

Season smartly: Taste and adjust salt and pepper as you go to avoid multiple seasoning steps.