hash brown potato soup recipe
The Best hash brown potato soup recipe
Crispy Hash Brown Potato Soup
A comforting soup with a rich, creamy base and crispy hash brown edges that melt in your mouth. Perfect for a cozy meal.
🥘Ingredients
- 1.5 lbs russet potatoes
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp onion powder
- 1.5 cups chicken broth
- 1 cup diced tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup heavy cream (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Peel and dice the potatoes into ½-inch cubes. -
2
In a food processor, combine the diced potatoes, flour, salt, and onion powder. Pulse until the mixture resembles coarse crumbs. -
3
Transfer the dough to a baking sheet and press into a thin, even layer. Bake for 20–25 minutes until golden and crispy. -
4
While the hash browns bake, heat olive oil in a large pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
5
Pour in the chicken broth and diced tomatoes, then simmer for 10 minutes. Stir in heavy cream (if using) and let it thicken slightly. -
6
Cut the baked hash browns into strips and add them to the soup. Simmer for 5 minutes until the edges are tender and the soup is creamy. -
7
Season with salt and pepper to taste, then serve hot with extra hash browns on the side.
🔧Equipment
- Mixing bowl
- Food processor
- Baking sheet
- Large pot
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Hash Brown Potato Soup Works
❓ Frequently Asked Questions About Crispy Hash Brown Potato Soup
What is the best way to prepare crispy hash browns for this soup?
Use the hash browns straight from the frozen bag, lightly pan-frying them in a bit of oil until golden and crispy (about 3–4 minutes per side). Avoid overcrowding the pan to ensure even browning, and drain them on paper towels before adding to the soup to keep them from turning mushy.
Can I substitute fresh potatoes for frozen hash browns in this recipe?
Yes, you can use fresh potatoes, but cutting and frying them will require extra prep time. Dice them into ½-inch cubes, parboil for 3 minutes, then drain and fry in batches until crispy. The texture will be slightly different, but the soup will still taste great.
How do I make sure the soup stays creamy without using heavy cream?
For a lighter texture, blend a small portion of the soup (about ½ cup) with a splash of milk or broth, then stir it back in. Alternatively, use a splash of coconut milk or unsweetened almond milk for a dairy-free option. Avoid over-blending to keep chunks intact.
What if I don’t have a heavy-bottomed pot for simmering the soup?
A regular stockpot or deep saucepan with medium-thick bottoms works fine. Just ensure it’s large enough to avoid boiling the soup too vigorously, which can cause it to curdle. Stir occasionally to distribute heat evenly.
