Hash Brown Potato Soup is a warm and comforting dish that brings a smile to everyone’s face. This creamy soup combines the delicious flavors of potatoes, cheese, and crispy bacon, making it a perfect meal for any day. Whether it’s a chilly evening or a cozy family gathering, this hearty soup is sure to please!
Why Make This Recipe
This recipe is easy to follow and brings together simple ingredients that you likely already have in your kitchen. It’s not just tasty; it’s also filling, making it a great option for lunch or dinner. Plus, it’s a fantastic way to use frozen hash browns, turning them into a comforting bowl of warmth.
How to Make Hash Brown Potato Soup
Ingredients:
- 6-8 slices bacon (cut into 1/8 inch slices)
- 4 carrots (peeled and shredded)
- 1 yellow onion (diced)
- 3 tablespoons all-purpose flour
- 30 ounces frozen shredded hash browns (thawed)
- 6 cups unsalted chicken broth
- 1-2 teaspoons kosher salt (start with 1 teaspoon and add more if needed after adding the cheese)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon fines herbes (a mixture of chervil, parsley, tarragon & chives or parsley)
- 1 cup heavy cream
- 1 cup milk
- 2 cups grated cheese (a mixture of cheddar and Gruyere tastes great)
- Chopped chives (for garnish)
- Crispy bacon (for garnish)
- Sautéed shredded carrots (for garnish)
Directions:
- In a Dutch oven, cook the bacon over medium-high heat until it becomes crisp. Then, transfer it to a paper towel-lined plate and set aside for later.
- Remove all but 2 tablespoons of bacon grease from the pan.
- Return the pan to heat and sauté the shredded carrots and diced onions until the onions become translucent and the carrots soften and caramelize. If you want, set aside 3 tablespoons of the sautéed vegetables to use as a garnish later.
- Sprinkle the flour over the sautéed onions and carrots, mix well, and cook for about 30 seconds.
- Add the chicken stock and seasonings.
- Add in the hash browns and bring the mixture to a boil. Then, reduce the heat and let it simmer until the potatoes are tender.
- Pour in the cream and milk, cooking for 5-10 minutes while stirring often. Be sure to watch closely to prevent the soup from scalding.
- Add the cheese and stir until it melts.
- Taste the soup; if needed, add more salt and other seasonings.
- Garnish with chopped fresh parsley, chives, and the sautéed carrot/onion mixture. Serve immediately and enjoy!
How to Serve Hash Brown Potato Soup
Serve this delicious soup hot in large bowls. You can add a sprinkle of extra cheese on top, along with some crispy bacon and chives for garnish. Pair it with crusty bread or a side salad to make it a complete meal.
How to Store Hash Brown Potato Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. Keep it in the refrigerator, where it will last for 3-4 days. You can also freeze the soup for up to 3 months. Just remember to thaw it in the fridge before reheating.
Tips to Make Hash Brown Potato Soup
- For a thicker soup, you can blend a portion of it using an immersion blender.
- Feel free to customize the cheese based on your preference; other types work well too!
- If you want a lighter version, you can use milk instead of heavy cream.
Variation
You can add different vegetables like corn or peas for extra flavor and nutrition. Using smoked bacon can give your soup a unique, rich taste.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Just peel and dice them into small pieces, and add them to the soup in the same step as the hash browns.
2. Is there a vegetarian version of this soup?
Absolutely! You can skip the bacon and use vegetable broth instead of chicken broth. You can also add some mushrooms for flavor.
3. How do I reheat leftover soup?
Reheat leftover soup on the stove over medium heat, stirring often until warmed through. You can also use a microwave, heating it in 30-second intervals until hot.
Enjoy your delicious bowl of Hash Brown Potato Soup, and happy cooking!
Hash Brown Potato Soup
Ingredients
For the Soup Base
- 6-8 slices bacon (cut into 1/8 inch slices) Use smoked bacon for a richer flavor.
- 4 medium carrots (peeled and shredded) Fresh carrots enhance the flavor.
- 1 medium yellow onion (diced) Onions add sweetness as they caramelize.
- 3 tablespoons all-purpose flour Used to thicken the soup.
- 30 ounces frozen shredded hash browns (thawed) Can be replaced with fresh diced potatoes.
- 6 cups unsalted chicken broth Vegetable broth can be used for a vegetarian option.
- 1-2 teaspoons kosher salt Adjust according to taste.
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes Provides a slight kick.
- 1 teaspoon fines herbes A blend of herbs for flavor enhancement.
- 1 cup heavy cream Can be substituted with milk for a lighter version.
- 1 cup milk
- 2 cups grated cheese A mixture of cheddar and Gruyere is recommended.
For Garnish
- chopped chives For garnish before serving.
- crispy bacon Reserved bacon from cooking for garnish.
- sautéed shredded carrots Set aside for decorative garnish.
Instructions
Preparation
- In a Dutch oven, cook the bacon over medium-high heat until crispy, then transfer to a paper towel-lined plate and set aside.
- Remove all but 2 tablespoons of bacon grease from the pan.
- Sauté the shredded carrots and diced onions in the remaining grease until the onions become translucent and the carrots soften.
- Sprinkle flour over the sautéed vegetables, mix well, and cook for about 30 seconds.
Cooking
- Add chicken broth and seasonings to the pot.
- Stir in the hash browns and bring to a boil, then reduce heat and simmer until the potatoes are tender.
- Pour in the cream and milk, cooking for 5-10 minutes while stirring often to prevent scorching.
- Add cheese and stir until melted.
- Taste and adjust seasoning if necessary.
Serving
- Garnish with chopped chives, crispy bacon, and sautéed carrot/onion mixture.
- Serve hot and enjoy!
