Hash Brown Potato Soup (Potato Cheese Soup)
This cheesy potato soup is made with hash browns for the easiest, coziest recipe.Step-by-step photos can be seen below the recipe card.
Servings: 8
Ingredients
- 6-8 slices bacon slices cut into 1/8 inch slices
- 4 carrots peeled and shredded
- 1 yellow onion diced
- 3 tablespoons all-purpose flour
- 30 ounce frozen shredded bash 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.
Optional Garnishes
- chopped chives
- crispy bacon
- sautéed shredded carrots
Instructions
- 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
- Add hash browns and bring to a boil. Reduce heat to simmer and cook until potatoes are tender.**30 ounce frozen shredded bash 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.
- Garnishes: chopped fresh parsley, chives, sautéed carrot/onion mixture. Serve immediately and enjoy.
Video
Notes
*This soup is the perfect base for adding steamed, frozen or roasted cauliflower or broccoli. Just add the vegetables when adding the chicken stock.
**If you want a smoother soup: use a hand blender (or stick blender) to puree the soup, before adding the cream and milk. Then add the cream and milk.
Nutrition
Calories: 442kcal | Carbohydrates: 31g | Protein: 19g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 905mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5815IU | Vitamin C: 11.7mg | Calcium: 362mg | Iron: 2mg