The Ultimate Comfort Food: Crockpot Potato Soup with Hashbrowns

In the heart of comfort food territory, potato soup reigns supreme. It’s the culinary equivalent of a warm hug, perfect for chilly evenings, lazy weekends, or whenever you need a little bowl of cozy. And while there are countless ways to whip up this beloved dish, I’ve stumbled upon a method that not only simplifies the process but elevates the flavor to new heights. The secret? Frozen hashbrowns.

This revelation came about somewhat by necessity—the best innovations often do. With a bag of shredded hashbrowns on hand and a craving for something warm and comforting, I embarked on a culinary experiment that resulted in a dish so delightful, it demanded to be shared. Here’s how to recreate this easy, creamy, and utterly satisfying Crockpot Potato Soup using hashbrowns.

Why Hashbrowns?

Hashbrowns, typically a breakfast staple, are an underutilized ingredient in soups. They’re pre-shredded (or cubed), which cuts down on prep time, and when cooked slowly, they break down to thicken the soup naturally, enhancing its creamy texture. Plus, using frozen hashbrowns means you can skip the peeling and chopping without sacrificing flavor or texture.

The Ingredients:

The beauty of this recipe lies in its simplicity and the harmonious blend of flavors from just a few key ingredients:

• Frozen Hashbrowns: The star of the show, providing a hearty base with minimal effort.
• Cream Cheese: Adds richness and creaminess to the soup.
• Cream of Chicken Soup: For added depth and a silky texture.
• Chicken Stock: The liquid component that brings everything together.
• Seasonings: A mix of onion soup packet, minced garlic, mustard powder, celery salt, and pepper for a robust flavor profile.
• Garnishes: Crispy bacon and shredded cheddar cheese not only add layers of flavor but also texture and visual appeal.

The Method:

The method is as straightforward as it gets. Combine the hashbrowns, cream cheese, cream of chicken soup, and chicken stock in a Crockpot. Season to taste and let it cook on high for 6 hours. The slow cooking process melds the flavors beautifully, resulting in a soup that’s both rich and comforting.

Just before serving, crisp up some bacon, crumble it into the soup, and add a spoonful of bacon drippings for an unbeatable flavor. Top with shredded cheddar cheese for that perfect finish.

Serving Suggestions:

This potato soup is a meal in itself, but it pairs wonderfully with a crusty bread or a light salad for a more rounded dinner. It’s the sort of dish that feels special without any fuss, making it perfect for both weeknight dinners and casual gatherings.

Conclusion:

This Crockpot Potato Soup with Hashbrowns is more than just a recipe; it’s a new take on comfort food. It’s about finding joy in the simple things, like turning a bag of frozen hashbrowns into a heartwarming meal that brings smiles all around the table. So, the next time you’re looking for a comforting dish that promises minimal prep and maximum flavor, remember that sometimes the most unexpected ingredients can create the most memorable meals. Here’s to cozy nights and warm bowls of potato soup!

FAQs: Crockpot Potato Soup with Hashbrowns

When introducing a new twist on a classic recipe, questions are bound to arise. The idea of using frozen hashbrowns for potato soup, especially in a crockpot, might bring up a few. Below are answers to some frequently asked questions about this comforting and easy-to-make dish.

Can I use fresh potatoes instead of frozen hashbrowns?

Yes, you can use fresh potatoes. However, the appeal of using frozen hashbrowns lies in their convenience and the time they save. If you choose to use fresh potatoes, you’ll need to peel, wash, and grate or cube them before adding them to the crockpot.

Is it possible to make this soup vegetarian?

Absolutely! To make this soup vegetarian, simply swap the chicken stock for vegetable stock and use a vegetarian alternative to cream of chicken soup. You might also omit the bacon or use a vegetarian bacon substitute for garnishing.

Can I add vegetables to this soup?

Yes, adding vegetables can enhance the soup’s flavor and nutritional value. Consider sautéing onions, carrots, or celery before adding them to the crockpot. Alternatively, you can add frozen mixed vegetables during the last hour of cooking to keep them from becoming too mushy.

What if I don’t have a crockpot?

If you don’t have a crockpot, you can make this soup on the stovetop. Combine all ingredients in a large pot and simmer over low heat, stirring occasionally, until the hashbrowns are fully cooked and the soup has thickened to your liking. This method may require more attention to prevent sticking or burning.

How can I thicken the soup if it’s too thin?

If your soup is too thin for your taste, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to form a slurry. Stir this mixture into the soup during the last 30 minutes of cooking. Alternatively, you can puree a portion of the soup and mix it back in to naturally thicken it.

Can I freeze leftover potato soup?

While you can freeze leftover potato soup, keep in mind that the texture may change slightly upon reheating due to the dairy and potato content. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little extra stock or water if necessary.

How long will this soup keep in the refrigerator?

Leftover potato soup will keep in the refrigerator for up to 3-4 days when stored in airtight containers. Always reheat thoroughly before serving.

Can I cook this soup on low instead of high?

Yes, you can cook the soup on the low setting of your crockpot. If doing so, extend the cooking time to 8-10 hours or until the hashbrowns are tender and the soup has reached your desired consistency.

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