Description
A warm and comforting potato soup enriched with crispy hashbrowns, perfect for chilly days.
Ingredients
- 4 large potatoes, peeled and diced
- 1 cup hashbrowns
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat and sauté the onion and garlic until translucent.
- Add the diced potatoes and vegetable broth, bringing to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the milk and hashbrowns, cooking for an additional 5 minutes.
- Season with salt and pepper to taste.
- Blend the soup for a creamy texture, if desired, or leave it chunky.
- Serve hot, garnished with chopped chives.
Notes
- For a vegan version, substitute milk with plant-based milk.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American