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Hash Brown Potato Soup 3
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Hash Brown Potato Soup

A comforting and creamy hash brown potato soup recipe that combines crispy hash browns with a rich, flavorful broth.
Course Main Course, Soup
Cuisine American
Keyword Comfort Food, Creamy, Potato
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 6 servings
Calories 350kcal
Author Chef Layla
Cost $15

Equipment

  • Large Pot
  • Skillet
  • Box Grater

Ingredients

Hash Browns

  • 4 large russet potatoes peeled and grated
  • 2 tbsp butter

Soup Base

  • 1 onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 3 cups chicken/vegetable broth
  • 1 cup milk
  • 0.5 cup heavy cream
  • 1 cup shredded cheddar cheese (optional)
  • to taste salt and pepper
  • as needed paprika, thyme, nutmeg for seasoning

Instructions

  • Grate the potatoes and soak them in cold water for 10 minutes to remove excess starch. Drain and pat dry thoroughly.
  • In a skillet, heat butter over medium-high heat. Fry the grated potatoes in batches until golden brown. Set aside.
  • In a large pot, sauté onions, celery, and carrots until soft. Add garlic and cook briefly.
  • Stir in flour to create a roux, then gradually whisk in broth. Bring to a boil and reduce heat.
  • Add milk, cream, and cheese (if using). Simmer gently and season with spices.
  • Fold in the cooked hash browns and simmer for 5-10 minutes. Adjust seasonings as needed.

Notes

For a healthier version, substitute heavy cream with low-fat milk or half-and-half. Experiment with different cheeses for unique flavors.