• In a Dutch oven, cook bacon over medium-high heat until crisp then transfer to a paper towel-lined plate. Set bacon aside and add immediately before serving.
  6-8 slices bacon slices
• Remove all but 2 tablespoons bacon grease from pan.
• Return pan to heat and sauté shredded carrots and diced onions until onions are translucent and carrots soften and begin to caramelize. (If desired, set aside 3 tablespoons of the sautéed vegetables to use as garnish.)
  4 carrots, 1 yellow onion
• Sprinkle flour over sautéed onions and carrots, mix well and cook 30 seconds.
  3 tablespoons all-purpose flour
• Add chicken stock and seasonings.
  6 cups Unsalted Chicken Broth, 1 teaspoon freshly ground black pepper, ¼ teaspoon red pepper flakes, 1 teaspoon Fines Herbes, 1-2 teaspoons kosher salt

See *NOTE if a smoother soup is desired. See **NOTE if you want to add broccoli or cauliflower.

• Add hash browns and bring to a boil. Reduce heat to simmer and cook until potatoes are tender.
  30 ounce Frozen Shredded Hash Browns
• Add cream and milk and cook 5-10 minutes, stirring often. Watch closely so soup doesn’t scald.
  1 cup Heavy Cream, 1 cup Milk
• Add cheese and stir until cheese melts.
  2 cups Grated Cheese
• Taste the soup, and if needed, add more salt and other seasonings.
• Serve immediately.
• Garnishes: chopped fresh parsley, chives, sautéed carrot/onion mixture.
  chopped chives, crispy bacon, sautéed shredded carrots
• Enjoy!