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Hash Brown Soup

A warm, creamy soup with crispy hash browns perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 2 cups frozen hash browns
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup green onions sliced (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Blender or immersion blender
  • Serving bowls

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they are soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for another minute.
  3. Add the vegetable or chicken broth to the pot and bring it to a simmer.
  4. Stir in the frozen hash browns and let them cook for about 10 minutes.
  5. Using an immersion blender or a standard blender, carefully blend the soup until smooth.
  6. Return the pot to low heat and stir in the heavy cream.
  7. Add salt, black pepper, and paprika to taste.
  8. Pour the soup into bowls and garnish with sliced green onions.

Notes

For extra flavor, consider adding a splash of hot sauce or a sprinkle of cheese on top before serving.