If you are searching for a soul-warming, crowd-pleasing bowl that feels like a cozy hug from your favorite comfort foods, this Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe is exactly what you need. It’s a luscious blend of crispy bacon, tender hash brown potatoes, and two kinds of melted cheese that create a creamy, savory symphony you’ll crave again and again. The subtle herbal notes, combined with the sweetness of sautéed carrots and onions, lift this rustic classic into something truly unforgettable. Whether you’re feeding a family or hosting friends, this soup will bring everyone to the table, satisfied and smiling.
Ingredients You’ll Need
The beauty of this Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe is how simple yet essential each ingredient is. Every item plays a special role, building layers of flavor, creating the perfect creamy texture, or adding gorgeous pops of color to brighten the bowl.
- Bacon slices (6-8, cut into 1/8 inch slices): Crisp and smoky, bacon adds irresistible depth and a savory crunch as a topping.
- Carrots (4, peeled and shredded): Bring gentle sweetness and a silky texture when sautéed.
- Yellow onion (1, diced): Provides natural sweetness and aromatic foundation for the soup.
- All-purpose flour (3 tablespoons): Essential for thickening the soup to that perfect creamy consistency.
- Frozen shredded hash browns (30 ounces, thawed): The heart of the soup, delivering tender potato goodness throughout.
- Unsalted chicken broth (6 cups): Creates a flavorful, savory base without overpowering the other elements.
- Kosher salt (1-2 teaspoons): Enhances all the flavors; start with less and adjust to taste.
- Freshly ground black pepper (1 teaspoon): Adds a touch of warmth and subtle spice.
- Red pepper flakes (¼ teaspoon): Just enough heat to keep things interesting without overwhelming.
- Fines herbes (1 teaspoon): A delicate blend of chervil, parsley, tarragon, and chives that brings freshness.
- Heavy cream (1 cup): The luxurious ingredient that makes every spoonful silky smooth.
- Milk (1 cup): Balances the richness of the cream and keeps the soup light.
- Grated cheese (2 cups mixed cheddar and Gruyere): That dreamy melt of sharp cheddar and nutty Gruyere is pure magic.
- Chopped chives: For a fresh, oniony pop at serving.
- Crispy bacon topping: Because everything is better with bacon on top.
- Sautéed shredded carrots (reserved, optional): Adds texture and vibrant color as a garnish.
How to Make Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe
Step 1: Crisp the Bacon
Start by cooking the sliced bacon in a Dutch oven over medium-high heat until it’s golden and crisp. This step not only gives you that delicious bacon to sprinkle on top later but also the first burst of smoky flavor to infuse into the soup from the rendered bacon grease.
Step 2: Prepare the Base
Carefully spoon out all but 2 tablespoons of the bacon grease from the pan. This reserved grease will provide a rich, flavorful fat to sauté your vegetables without the need for extra oils.
Step 3: Sauté Carrots and Onions
Return the pan to heat and toss in the shredded carrots and diced onions. Cook gently until the onions turn translucent and the carrots start caramelizing, releasing their natural sweetness. For an added textural twist, save about three tablespoons of these sautéed veggies to use as a garnish when serving.
Step 4: Thicken the Soup Base
Sprinkle the flour evenly over the softened carrots and onions. Stir well and cook for about 30 seconds to remove that raw flour taste. This step is key to achieving a creamy, comforting soup consistency.
Step 5: Add Broth and Seasonings
Pour in the chicken broth and stir to combine everything smoothly. Then season the mix with kosher salt, black pepper, red pepper flakes, and fines herbes. These seasonings provide that layered complexity bursting beneath each spoonful.
Step 6: Incorporate Hash Browns and Simmer
Next, add the thawed hash browns and bring the soup to a boil. Immediately lower the heat to a gentle simmer and cook until the potatoes become tender—this usually takes about 10 to 15 minutes. Patience here rewards you with perfect potato texture that melds beautifully into the broth.
Step 7: Blend in Cream and Milk
Stir in the heavy cream and milk, continuing to cook for 5 to 10 minutes while stirring frequently. Keep a close eye so the dairy doesn’t stick or scald at the bottom. This step transforms the soup into a rich and velvety masterpiece.
Step 8: Melt in the Cheese
Turn off the heat and fold the grated cheddar and Gruyere cheeses into the pot, stirring until they melt completely and become part of the luscious soup body. The combination of these cheeses offers a gooey, nutty, and tangy flavor boost that elevates the entire dish.
Step 9: Final Seasoning Adjustments
Give your soup a full taste test. Add more salt, pepper, or seasoning as needed to balance the rich flavors—this final touch ensures your soup hits all the right notes perfectly.
Step 10: The Perfect Finish
Top your soup with the crispy bacon, chopped chives, and reserved sautéed carrot and onion mix to add crunch, color, and fresh herbal brightness. Serve piping hot for the ultimate comforting experience.
How to Serve Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe
Garnishes
The finishing touches make a difference! Freshly chopped chives add a lively pop of green and mild onion flavor, while crispy bacon crumbles bring irresistible texture and smokiness. Don’t forget the sautéed carrot and onion mixture for a splash of color and a hint of caramelized sweetness on top.
Side Dishes
This soup pairs wonderfully with crusty bread or buttery garlic toast to soak up every bit of that cheesy broth. A crisp green side salad with a bright vinaigrette also balances the richness of the soup beautifully, keeping your meal thoughtful and satisfying.
Creative Ways to Present
For a fun touch, serve the soup in hollowed-out bread bowls or ramekins, making each portion feel special and cozy. You can also layer the garnishes in little bowls for family or guests to customize their bowls with extra cheese, bacon, or herbs. It turns a simple soup night into a warmly interactive experience.
Make Ahead and Storage
Storing Leftovers
This Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and avoid absorbing other fridge odors. The flavors meld together even more after resting, making the next day’s soup even tastier.
Freezing
If you want to save some for later, freeze your soup in portioned containers. Keep in mind that soups with dairy can sometimes separate after freezing, so give it a good stir when reheating. Frozen soup will be best if eaten within 2 months to retain optimal flavor and texture.
Reheating
When ready to enjoy your leftovers, reheat gently on the stovetop over medium-low heat. Stir frequently to prevent scorching and bring back the creamy consistency by adding a splash of milk or cream if needed. Avoid microwave reheating at high power, as it can break down the delicate textures and flavors.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Fresh potatoes peeled and grated or diced would work well too. Just be sure to cook them fully during the simmering step until tender, and you might need to adjust cooking times slightly.
Is there a vegetarian version of this soup?
Yes, simply omit the bacon and use vegetable broth in place of chicken broth. You can add some smoked paprika or liquid smoke for a hint of smoky flavor to mimic bacon’s depth.
What type of cheese works best for this recipe?
The mix of sharp cheddar and nutty Gruyere is perfect for a balanced taste and melty texture. However, feel free to experiment with other melting cheeses like fontina or Monterey Jack for a different spin.
How spicy is this soup with the red pepper flakes?
The ¼ teaspoon of red pepper flakes adds just a mild warmth that enhances the flavors without making the soup hot. You can easily omit or adjust this amount to suit your preference.
Can I make this soup in a slow cooker?
Yes, you can! Brown the bacon and sauté the veggies on the stovetop first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours or until the potatoes are tender, and finish by stirring in the cheese and cream at the end.
Final Thoughts
This Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe truly comes from the heart of comfort food. It’s warm, creamy, and packed with so many irresistible flavors and textures that you’ll want to make it again and again. Take the time to enjoy every step of making it, share it generously, and watch how it becomes a beloved favorite at your table in no time.
Print
Hash Brown Potato Soup with Bacon, Cheddar and Gruyere Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Hash Brown Potato Soup is a comforting, cheesy delight perfect for chilly days. Made with crispy bacon, shredded carrots, onions, and tender hash browns in a rich chicken broth base, this soup is finished with a blend of cheddar and Gruyere cheese for extra indulgence. Garnished with chives and sautéed vegetables, it’s a hearty, satisfying meal that’s easy to prepare and sure to please the whole family.
Ingredients
Meat
- 6–8 slices bacon (cut into 1/8 inch slices)
Vegetables
- 4 carrots (peeled and shredded)
- 1 yellow onion (diced)
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1–2 teaspoons kosher salt (start with 1 teaspoon and adjust to taste)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon fines herbes (a mixture of chervil, parsley, tarragon & chives or parsley)
Dairy
- 1 cup heavy cream
- 1 cup milk
- 2 cups grated cheese (a mixture of cheddar and Gruyere)
Other
- 30 ounces frozen shredded hash browns (thawed)
- 6 cups unsalted chicken broth
- Chopped chives for garnish
- Crispy bacon for garnish
- Sautéed shredded carrots for garnish
Instructions
- Cook Bacon: In a Dutch oven, cook bacon over medium-high heat until crisp. Remove and transfer to a paper towel-lined plate. Set aside to add as a garnish later.
- Remove Excess Grease: Drain all but 2 tablespoons of the bacon grease from the pan to use for sautéing vegetables.
- Sauté Vegetables: Return the pan to medium heat and sauté the shredded carrots and diced onions until the onions become translucent and the carrots soften and start to caramelize. Optionally, set aside 3 tablespoons of these sautéed vegetables for garnish.
- Add Flour: Sprinkle the flour over the sautéed onions and carrots. Stir well and cook for 30 seconds to remove the raw flour taste.
- Add Broth and Seasonings: Slowly add the chicken broth, stirring to combine. Season with kosher salt (start with 1 teaspoon), black pepper, red pepper flakes, and fines herbes.
- Add Hash Browns & Simmer: Stir in the thawed shredded hash browns and bring the mixture to a boil. Reduce heat to low and simmer until the potatoes are tender, about 10-15 minutes.
- Add Cream and Milk: Pour in the heavy cream and milk. Cook for an additional 5-10 minutes, stirring often to prevent the soup from scorching on the bottom.
- Incorporate Cheese: Add the grated cheddar and Gruyere cheese mixture to the soup. Stir continuously until the cheese has fully melted into the soup.
- Adjust Seasoning: Taste the soup and add additional salt or other seasonings as desired.
- Garnish and Serve: Serve the soup hot, garnished with chopped fresh chives, crispy bacon pieces, and the reserved sautéed carrot and onion mixture. Enjoy immediately!
Notes
- The choice of cheese can be varied; a sharp cheddar mixed with Gruyere offers a rich flavor, but other melty cheeses can be used.
- Use thawed frozen hash browns for best texture and ease; fresh shredded potatoes can work but may affect cooking time.
- Adjust the salt carefully after adding cheese because cheese adds saltiness.
- For extra creaminess, substitute some of the milk with more heavy cream or half-and-half.
- Leftovers store well in the refrigerator for 3 days but may thicken; reheat gently with a splash of milk or broth.
