Ultimate Irresistible Crockpot Potato Soup w Hashbrowns

 

Ah, the smell of soup bubbling away in the kitchen! There’s something so comforting and nostalgic about a good bowl of potato soup. It takes me back to chilly autumn evenings when my grandmother would gather the family around the table, filling our bowls with her home-cooked delights. You’re instantly warmed from the inside out, and the world just feels a little cozier. That’s exactly the vibe I want to share with you today!

Enter my Irresistible Crockpot Potato Soup With Hashbrowns. Picture this: creamy, dreamy potatoes melting together with rich flavors, all simmering away in your trusty crockpot while you go about your day. It’s pure comfort food, easy enough for a weeknight dinner and budget-friendly to boot. You can almost taste the love in every bite!

Why You’ll Love This Recipe

• It’s an easy weeknight dinner that practically cooks itself!
• Budget-friendly with ingredients you likely have on hand.
• Comforting, hearty flavors everyone will adore.
• Customizable – add your favorite toppings or spices!
• Perfect for leftovers – if there are any!

Ingredients

Let’s gather our ingredients! Here’s what you’ll need:

• 1 (30 oz) bag frozen hashbrowns
• 1 (10.5 oz) can cream of chicken soup
• 1 (10.5 oz) can cream of celery soup
• 4 cups vegetable or chicken broth (homemade if you have it!)
• 1 medium onion, diced (fresh adds so much flavor)
• 2 cloves garlic, minced (or more if you love garlic!)
• 1 cup sour cream (for that creamy richness)
• Salt and pepper to taste
• Optional toppings: shredded cheese, chopped green onions, bacon bits, or croutons

Step-by-Step Instructions

Now, let’s dive into the cooking process! This is where the magic happens:

1. Prep Your Ingredients: If you haven’t already, chop your onion and mince your garlic. Trust me; this little bit of prep makes all the difference!
2. Layer It Up: In your crockpot, add the frozen hashbrowns, diced onion, and minced garlic. These layers will create a wonderful base for your soup.
3. Add the Creamy Goodness: Pour in both cans of cream soup and the broth. Stir everything together until well combined. It’ll look a bit lumpy but don’t worry; it’ll smooth out as it cooks.
4. Let It Cook: Put the lid on your crockpot and set it on low for 6-8 hours or high for 4 hours. If you’re around, give it a stir every couple of hours and enjoy the fragrant aroma filling your kitchen!
5. Final Touch: About 30 minutes before serving, add the sour cream. This step is super important for that creamy texture – you want it to melt into the soup perfectly.
6. Season It Up: Taste and adjust the salt and pepper as needed. Sometimes, a little extra seasoning can elevate your dish to greatness!

Pro Tips & Variations

Let’s get a little playful with our potato soup! Here are some fun ideas to mix things up:

• Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a zingy kick.
• Mix in Veggies: Toss in some frozen corn, diced carrots, or even leafy greens for added nutrition.
• Swap the Cream: Use a dairy-free cream alternative like coconut cream if you’re looking for a vegan version.
• Cheddar Lovers: Stir in some shredded cheddar cheese right before serving for an ultra-cheesy experience.
• Garnish Galore: Top with crispy bacon bits, croutons, or a sprinkle of fresh herbs like parsley or chives.

Serving Suggestions

When it comes to serving, get cozy! I love pairing this potato soup with crusty bread or a warm, soft roll. Just imagine dipping that fresh bread into the creamy soup – what a heavenly combo! A side salad can also bring some freshness to the meal, perfectly balancing out the richness of the soup. And because it’s autumn-season now, how about warming up with a cup of hot apple cider or a spiced chai latte on the side?

Storage Tips

Got leftovers? Lucky you! This potato soup tastes even better the next day. Store any extra soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for quality flavor for up to 3 months – just make sure to let it cool before transferring to freezer-safe containers. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove or microwave. You might want to add a splash of broth or cream to maintain that dreamy, creamy texture!

FAQs

Can I make this soup on the stovetop instead of in a crockpot?

Absolutely! Just combine all the ingredients in a large pot and bring it to a gentle simmer. Let it cook for about 30-40 minutes, stirring occasionally, until the potatoes are tender. It’s a fantastic alternative for those days when time is tight!

What can I use instead of cream soups?

If you’re looking to avoid canned soups, you can make a homemade roux with butter, flour, and broth, then add your seasonings. It will give you a similar creamy base without the cans!

Is there a way to make it lower in calories?

Sure! You can substitute the sour cream with Greek yogurt, or skip the cream altogether and use extra broth. Reducing the amount of cheese on top can also help cut calories while still keeping the dish flavorful!

Can I add meat to this potato soup?

Definitely! Diced ham, shredded chicken, or crumbled sausage make excellent additions. Just toss them in with the other ingredients, and you’ll have a hearty protein-packed meal.

Conclusion

And there you have it, dear friend – a bowl of Irresistible Crockpot Potato Soup With Hashbrowns that’s sure to warm your heart and soul! I can’t wait for you to try it. It’s perfect for any chilly night or just when you need a little comfort in a bowl. Please let me know in the comments how it turned out for you, or share your favorite toppings! Happy cooking!