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
Scale
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.
