Shredded cheese (cheddar or Monterey Jack work well)
Crispy bacon bits
Chopped green onions
Sour cream
Croutons or toasted bread
Instructions
Step 1: Prepare Your Ingredients
Peel and dice the potatoes into small cubes. If using fresh hash browns, shred them and set aside.
Chop the onion and mince the garlic.
Step 2: Sauté the Base
In a large pot or Dutch oven, heat 2 tablespoons of butter or olive oil over medium heat.
Add the chopped onions and garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
Step 3: Cook the Hash Browns
Add the hash browns to the pot and cook for about 5 minutes, stirring occasionally, until slightly crispy. This step enhances their flavor and texture.
Step 4: Simmer the Soup
Stir in the diced potatoes, followed by 4 cups of broth. Make sure the potatoes are fully submerged.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
Step 5: Blend for Creaminess
Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half the soup and leave the rest as is.
Slowly stir in 1 cup of heavy cream or milk, mixing thoroughly.
Step 6: Season to Taste
Add salt, pepper, garlic powder, and onion powder to taste. Adjust the seasoning as needed.
Step 7: Garnish and Serve
Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, crispy bacon, green onions, or sour cream.
Serve hot with a side of crusty bread or crackers.
