Apr 25, 2012

The Simple Life

The Simple Life

Not in a million years could I have come up with such a novel idea: a crock pot potato soup—my all-time favorite soup—so easy you’ll never have to peel as much as a single potato.

An American friend of mine mailed me this recipe and initially I had no idea what to make of it. Probably because we don’t have hash browns here. It’s not part of our food culture, our breakfast is usually an open-faced cheese sandwich and an intravenous bag filled with coffee. The sandwich is optional. But I digress…

So I went shopping and found that while we don’t have hash browns, we do have the next best thing: rösti. And we can buy them frozen as well, in big bags. Score!

This soup is so easy, it will only take you a few moments to prepare. It’s basic, too, no more than potato, garlic, onion and cheese so even the pickiest eaters will tend to like this.

This is comfort food at its best.

 

Ingredients:

1 1/2 pounds rösti or frozen hash browns
1 large onion
2 garlic cloves
5 cups chicken broth
1/4 tsp dried chili flakes
1 1/2 cups grated cheese
1 tbsp butter
salt and pepper

 

Directions:

Grate the garlic.
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Mince the onion. That’s it. Not a lot of hard labour involved, I know.
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Here’s what my rösti looks like. Solidly frozen.
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Heat the butter and sauté the onion for about 4 minutes over low to medium heat.
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Add the garlic and chili flakes and give it another minute.
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You might want to consider transferring some things to your slow cooker now.
 

Just add the frozen rösti or hash browns.
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Pour in the warm broth. If you want a mellower flavor, you can replace 1 cup of broth with warm milk.
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And you’re all done.
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Cook the soup on low for 4 to 6 hours. Newer crock-pots seem to work faster than the older versions, so mine was perfect in a little over 4 hours.
 

After about an hour the rösti started to fall apart. It didn’t look all too appetizing at this point, really.
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I decided to speed up things and stirred a bit. Technically you don’t have to do this.
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But after 4 hours, the soup was absolutely wonderful. Creamy and flavorful.
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The original recipe mentioned a slurry to thicken the soup (2 tbsp flour mixed with 1 tbsp water, poured into the soup and letting it simmer along for 30 mins). My soup didn’t need it, it was the perfect consistency.
 

You can use pretty much any type of cheese. I opted for Gouda but cheddar would be perfect, too. Stir it in and season the soup to taste.
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Garnish with green and serve with lots of crusty bread.
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The Simple Life
Ingredients
    1 1/2 pounds rösti or frozen hash browns
    1 large onion
    2 garlic cloves
    5 cups chicken broth
    1/4 tsp dried chili flakes
    1 1/2 cups grated cheese
    1 tbsp butter
    salt and pepper
Directions
    Grate the garlic and mince the onion. Heat the butter and sauté the onion for about 4 minutes over low to medium heat before adding the garlic and chili flakes and giving it another minute.

    Transfer things to your slowcooker now. Add the rösti or hash browns and pour in the warm broth. If you want a mellower flavor, you can replace 1 cup of broth with warm milk.

    Cook the soup on low for 4 to 6 hours. Newer crock-pots seem to work faster than the older versions, so mine was perfect in a little over 4 hours. If yours is on the thin side, mix 2 tbsp flour with 1 tbsp water, pour into the soup and let it simmer along for 30 mins.

    Stir in the grated cheese, season to taste and serve with lots of crusty bread.

Meal type: lunch, soups
Servings: 4
Copyright: © kayotickitchen.com

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    19 Comments »

    1. 1

      I just love these kinds of recipes that you can pop in the slow cooker and come back to later in the day when you’re ready for dinner. Plus the ease of using the frozen rosti/hash browns makes it even more convenient! Great recipe, Kay.

      Lana @ Never Enough Thyme on Apr 25, 2012 @ 2:12 pm Reply
      1. These kind of recipes are amazing. You toss it in the crock pot and you go shopping… love it.

        Kay on Apr 25, 2012 @ 7:02 pm Reply
    2. 2

      I would never have though of using frozen hashbrowns! Thanks for the recipe!

      Angie @ Big Bear's Wife on Apr 25, 2012 @ 3:03 pm Reply
    3. 3

      I think you can use the grated frozen rösti too. But the the röstis you use are even more tastfull.

      Charlotte on Apr 25, 2012 @ 3:17 pm Reply
      1. Haven’t even seen the grated version yet. Gonna look around for it, that’s probably even easier and faster!

        Kay on Apr 25, 2012 @ 7:02 pm Reply
    4. 4

      If they rosti were in a slightly different shape, they would be called Tater Tots here.  Bookmarked!

      Kalyn on Apr 25, 2012 @ 8:10 pm Reply
    5. 5

      You have shredded röstis available there too (at AH) and some that I love that are in a small, thin crepe shape.  I lived in the NL and loved röstis – way better than American hash browns which have a whole bunch of additives in them.  

      Laura on Apr 25, 2012 @ 8:33 pm Reply
    6. 6

      This in my crockpot as I type! Saw the recipe on Facebook this morning and went out to get everything. I’m going to use half regular Gouda and half smoked Gouda. I may even throw in some tiny diced leftover ham if the mood strikes me. Thanks, Kay for the inspiration!

      Nancy at My Coneflower Ranch on Apr 25, 2012 @ 8:53 pm Reply
    7. 7

      The grated version of rösti is from Aviko.

      Charlotte on Apr 25, 2012 @ 9:47 pm Reply
      1. Thanks! Gonna score a bag or two. 

        Kay on Apr 25, 2012 @ 10:34 pm Reply
    8. 8

      This looks easy and delicious! Definitely on my list of “must try.” Thanks for sharing. 
      I have a potato soup recipe that was my dear mother-in-law’s and it is scrumptious. Unfortunately, you do peel and dice potatoes (the recipe calls for 6-8 of them) but it is absolutely divine and well worth the effort. :)  I am all for easy so will try this one soon. 

      Tracy (Oklahoma) on Apr 25, 2012 @ 11:19 pm Reply
    9. 9

      Being Dutch living in Canada, I miss the Dutch cheese. After seeing your cheese pic, I miss it even more.. Sigh.. 

      Sarah on Apr 26, 2012 @ 9:16 pm Reply
    10. 10

      I made this soup for dinner tonight and it was a huge hit!!  There was much scraping of bottoms of bowls! : )  I used veggie broth instead of chicken broth and it was delicious with a nice kick to it.  I used cheddar cheese, which mellowed out the kick a bit.  We have milk allergies in our family, so I was so glad to find a potato soup recipe without milk!  Thanks for sharing this recipe, as we loved it!!

      Lora on Apr 30, 2012 @ 5:16 am Reply
    11. 11

      Ziet er lekker uit! Heb je hier per se een crock pot voor nodig of kan het ook in een gewone soeppan?

      Anne on May 5, 2012 @ 9:21 pm Reply
      1. Alles wat je in een slow cooker maakt kan ook in een gewone pan, moet je alleen de tijd en het vochtgehalte aanpassen.

        Kay on May 5, 2012 @ 9:43 pm Reply
    12. 12

      Great website, will be visiting daily for inspiration.  Thank you so much.

      susan boykin on Aug 15, 2012 @ 10:15 pm Reply
    13. 13

      I realize this is an old post but I made this twice last week… this if effin’ delicious and so easy! I loooooooove my crock-pot and hope you’ll post more recipes for it in the future!

      Cat on Nov 15, 2012 @ 6:25 pm Reply
    14. 14

      Hi, I love this recipe, have made it lots of times, am going to try it with leeks today instead of onion!

      Clare on Feb 18, 2013 @ 10:01 am Reply
    15. 15

      A friend gave me a very similar recipe.  In hers there is no prep…..just throw in one bag of hashbrowns, 4 cups of chicken broth, 1 diced onion, 1 container bacon bits, 1 can cream of chicken soup (althought I’m not sure you need that).   Cook on low all day or high 4 hours.  30 minutes before serving stir in 8 oz cream cheese and lots of cheddar.  Top with a few bacon bits, grated cheddar, maybe some green onions for color.   Mmmmm!

      Katie on Mar 26, 2013 @ 11:44 am Reply

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