Hash Brown Potato Soup with Bacon and Cheese
A thick, cheesy soup built on frozen shredded potatoes, bacon, carrots, cream, and a blend of cheddar and Gruyere.
Equipment
- Large Dutch oven
- Box grater
- Whisk
- Paper towels
Ingredients
- 8 slices bacon cut into thin strips
- 4 medium carrots peeled and shredded
- 1 medium yellow onion diced
- 3 tbsp all purpose flour
- 30 oz frozen shredded hash browns thawed
- 6 cups unsalted chicken broth
- ½ tsp kosher salt
- 1 tsp ground black pepper
- ¼ tsp red pepper flakes
- 1 tsp dried herb blend
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups grated cheddar and Gruyere cheese about 8 oz, grated from blocks
- 2 tbsp chopped chives for garnish
Instructions
- Cook the bacon. Crisp 8 slices bacon in the pot over medium high heat, drain on paper towels, and keep 2 tablespoons of fat.
- Soften the vegetables. Saute 4 carrots and 1 diced onion in the fat for 5 minutes, then stir in 3 tablespoons flour for 30 seconds.
- Simmer the potatoes. Add 6 cups broth, 1/2 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon pepper flakes, 1 teaspoon herbs, and 30 ounces hash browns, then boil and simmer 10 minutes until tender.
- Add dairy and cheese. Stir in 1 cup cream and 1 cup milk for 5 to 10 minutes, then melt in 2 cups cheese off the heat.
- Garnish. Serve with 2 tablespoons chives, bacon, and sauteed carrots on top.
Notes
Substitutions: Use fresh shredded potatoes or swap the cream for more milk.
Tips: Grate cheese from blocks and keep the heat low after the dairy goes in.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.