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This comforting spin on classic potato soup features crispy hashbrowns for an irresistible, hearty bite. This recipe comes together quickly, making it perfect for weekday dinners or lazy weekend lunches. It’s creamy, cheesy, and wonderfully warming—just the thing to chase away the chill!
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 package (10 ounces) frozen hashbrowns, partially thawed
- 2 cups milk (dairy or non-dairy)
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese (plus extra for garnish)
- Salt and pepper, to taste
Instructions
Begin by melting the butter in a large pot over medium heat. Add the diced onion and cook until it turns translucent, about five minutes. Stir in the garlic and let it sizzle for one minute more, just until fragrant.
Next, gently fold in your partially thawed hashbrowns. Sauté them with the onions and garlic for another two to three minutes to develop a bit of crispness. Pour in your broth, scraping up any browned bits from the bottom of the pot.
Stir in the milk and dried thyme, then bring the soup to a gentle simmer. Lower the heat, cover the pot, and let it bubble away for about 15 minutes—just enough to cook everything through and thicken the soup slightly.
Finally, reduce the heat to low and stir in the shredded cheddar cheese until it’s fully melted and the soup is creamy. Season with salt and pepper to taste. Ladle the soup into bowls and top each with a little extra cheese if you’d like.
This soup is especially delightful with crusty bread on the side. Feel free to make it your own by adding chopped herbs, diced ham, or even extra vegetables. Whether you’re craving a simple lunch or feeding guests on a chilly night, this one-pot wonder delivers all the cozy flavors in a single bowl.
