Hash Brown Potato Soup
A warm and comforting creamy soup made with hash browns, cheese, bacon, and vegetables, perfect for a chilly day or family gathering.
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!
Notes
For a thicker soup, blend a portion. Use any preferred cheese or add vegetables like corn or peas for variation. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.