Crockpot Potato Soup Recipe with Hashbrowns: A Creamy and Comforting Delight
Guide or Summary：IngredientsInstructionsIn the bustling world where time is a precious commodity, finding the perfect meal that not only nourishes but also……
Guide or Summary：
In the bustling world where time is a precious commodity, finding the perfect meal that not only nourishes but also brings a sense of comfort and satisfaction can be a challenging task. Enter the Crockpot Potato Soup Recipe with Hashbrowns – a culinary masterpiece designed to simplify your cooking experience while delivering a rich, creamy, and delectable flavor profile. This recipe is a testament to the power of the crockpot, transforming simple ingredients into a heartwarming and delicious meal that is sure to become a family favorite.
Ingredients
- 4 large potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups frozen hashbrowns, thawed and drained
Instructions
1. **Prepare the Ingredients**: Begin by peeling and dicing the potatoes into bite-sized pieces. Thaw and drain the frozen hashbrowns. Mince the garlic and dice the onion.
2. **Sauté the Onion and Garlic**: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant. This step enhances the flavor of the soup and adds a depth of aroma.
3. **Transfer to the Crockpot**: Once the onion and garlic are cooked, transfer them to the crockpot along with the diced potatoes, chicken broth, salt, black pepper, and paprika. Stir everything together to ensure that the potatoes are evenly distributed.
4. **Cook on Low**: Cover the crockpot and cook on low for about 6-8 hours, or until the potatoes are tender and easily pierced with a fork. The slow cooking process allows the flavors to meld together, creating a rich and creamy base for the soup.
5. **Add the Cream and Cheese**: After the potatoes are cooked, use an immersion blender or transfer the soup to a blender to puree until smooth. Be cautious when blending hot liquids. Once pureed, return the soup to the crockpot and stir in the heavy cream and shredded cheddar cheese until fully incorporated. The cream adds a luxurious texture, while the cheese provides a velvety finish.
6. **Stir in the Hashbrowns**: Finally, add the thawed and drained hashbrowns to the crockpot. Stir gently to combine, ensuring that the hashbrowns are evenly distributed throughout the soup. The hashbrowns will add a delightful crunch and a touch of heartiness to the creamy soup.
7. **Serve and Enjoy**: Allow the soup to cook for an additional 15-20 minutes on low, allowing the hashbrowns to become crispy and golden. Serve the Crockpot Potato Soup with Hashbrowns hot, garnished with additional shredded cheese and chopped chives if desired.
The Crockpot Potato Soup Recipe with Hashbrowns is a perfect blend of simplicity and sophistication, combining the comforting flavors of potatoes and hashbrowns with the richness of cream and cheese. This recipe not only offers a delicious meal but also provides an opportunity to relax and enjoy the slow cooking process, making it an ideal choice for busy weeknights or cozy weekend dinners. With its mouthwatering aroma and delightful textures, this soup is sure to become a go-to dish in your kitchen, bringing warmth and satisfaction to every meal. So, gather your ingredients, prepare your crockpot, and let the magic of this recipe transform your kitchen into a culinary haven.