Craving ultimate comfort food that’s ready in a flash? This Cheesy Potato and Roasted Red Pepper Soup is your answer! In just 25 minutes, you can be ladling up bowls of velvety, rich soup with a secret ingredient (a splash of lager!) that adds an incredible depth of flavor. But the real star? The crispy, golden hash brown croutons on top. It’s a weeknight dinner dream come true!
Ingredients
• 1 bunch green onions, about 12
• 3 tablespoons / 45 ml (1.5 fl oz) olive oil, divided
• 2 cups / 10 oz / 280g refrigerated shredded hash brown potatoes, divided
• 3/4 cup / 150g (5.3 oz) jarred roasted red peppers, drained
• 3/4 cup / 180 ml pale lager or nonalcoholic beer
• 2 cups / 475 ml milk
• 8 ounces / 225g (7.9 oz) American cheese, shredded
• 1/4 teaspoon (20 ml / 0.7 fl oz) paprika, plus more for garnish
Instructions
1. Thinly slice the green onions, separating the white and light green parts from the dark green tops. Set the green tops aside for garnish. In a large saucepan or Dutch oven, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat. Add the white and light green parts of the onions and cook, stirring occasionally, until softened and fragrant, about 3-4 minutes.
2. Transfer the cooked onions to a blender. Add 1 cup (240 ml) of the hash brown potatoes, the drained roasted red peppers, and the lager. Cover and blend until the mixture is almost smooth. Pour the blended mixture back into the saucepan, bring to a boil, then reduce the heat to a simmer. Cook, uncovered, for 5 minutes to allow the flavors to meld.
3. Stir in the milk and shredded cheese. Continue to cook and stir gently over medium heat until the cheese is completely melted and the soup is smooth and heated through. Be careful not to let the soup boil after adding the cheese.
4. While the soup is heating, prepare the topping. In a small skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat. Add the remaining 1 cup (240 ml) of hash brown potatoes and cook, stirring occasionally, for about 8 minutes, or until they are golden brown and crispy. Transfer the crispy potatoes to a paper towel-lined plate to drain any excess oil, then sprinkle with paprika.
5. Ladle the hot soup into four bowls. Garnish generously with the crispy hash browns and the reserved sliced green onion tops. Add an extra sprinkle of paprika, if desired, and serve immediately.
Nutritional Information
• PER SERVING: 467 calories, 30 g (1.06 oz) total fat (14 g / 0.49 oz saturated fat), 63 mg cholesterol, 1,096 mg sodium, 28 g (0.99 oz) carbohydrate, 2 g (0.07 oz) fiber, 19 g (0.67 oz) protein.
Pro Tips
• For a sharper flavor, swap the American cheese for a combination of sharp cheddar and Monterey Jack, or try smoked Gouda for a smoky twist.
• If you prefer to omit the beer, you can substitute it with an equal amount of vegetable broth for a different but still delicious flavor profile.
• Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the paprika for a gentle kick of heat.
• For an even richer, creamier soup, substitute half-and-half or a splash of heavy cream for some of the milk.
FAQ
Q: Can I make this potato soup without beer
A: Absolutely! If you prefer to omit the lager, you can substitute it with an equal amount of vegetable broth as suggested in the Pro Tips. This will create a delicious, family-friendly version of the soup with a slightly different but equally savory flavor profile.
Q: How can I make this cheesy potato soup vegan
A: To make this recipe vegan, use a plant-based milk like unsweetened oat or soy milk and your favorite brand of shredded vegan cheddar or American-style cheese. Also, ensure the lager you choose is vegan-friendly, as some beers use animal-derived fining agents.
Q: Is there a way to add more protein to this vegetarian soup
A: Yes, you can easily boost the protein. For a simple addition, stir in a can of rinsed and drained cannellini beans or chickpeas along with the milk and cheese in step 3. You could also top the soup with toasted, salted pepitas for extra protein and crunch.
Q: How should I store leftover roasted red pepper soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The crispy hash brown croutons are best made fresh, so store them separately in a sealed container at room temperature to maintain their crispiness. Reheat the soup gently on the stovetop, being careful not to let it boil.
More Recipes You’ll Love
Cheesy Potato and Roasted Red Pepper Soup
Ingredients
Method
- Thinly slice the green onions, separating the white and light green parts from the dark green tops.
- Set the green tops aside for garnish.
- In a large saucepan or Dutch oven, heat 2 tablespoons (30 ml / 1 fl oz) of olive oil over medium heat.
- Add the white and light green parts of the onions and cook, stirring occasionally, until softened and fragrant, about 3-4 minutes.
- Transfer the cooked onions to a blender.
- Add 1 cup (240 ml) of the hash brown potatoes, the drained roasted red peppers, and the lager.
- Cover and blend until the mixture is almost smooth.
- Pour the blended mixture back into the saucepan, bring to a boil, then reduce the heat to a simmer.
- Cook, uncovered, for 5 minutes to allow the flavors to meld.
- Stir in the milk and shredded cheese.
- Continue to cook and stir gently over medium heat until the cheese is completely melted and the soup is smooth and heated through. Be careful not to let the soup boil after adding the cheese.
- While the soup is heating, prepare the topping.
- In a small skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium-high heat.
- Add the remaining 1 cup (240 ml) of hash brown potatoes and cook, stirring occasionally, for about 8 minutes, or until they are golden brown and crispy.
- Transfer the crispy potatoes to a paper towel-lined plate to drain any excess oil, then sprinkle with paprika.
- Ladle the hot soup into four bowls.
- Garnish generously with the crispy hash browns and the reserved sliced green onion tops.
- Add an extra sprinkle of paprika, if desired, and serve immediately.
- Add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the paprika for a gentle kick of heat.
