Description
A creamy and comforting potato soup made with hash brown potatoes and rich ingredients that provide a delightful flavor.
Ingredients
Scale
- 30 oz frozen diced hash brown potatoes, partially thawed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream (optional)
- 6 slices cooked bacon, crumbled (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to form a roux.
- Slowly pour in the chicken broth while whisking to avoid lumps. Continue stirring until the mixture starts to thicken.
- Stir in the thawed hash brown potatoes, dried thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Add the milk and cream, reduce the heat to medium-low, and let simmer (do not boil) for another 10 minutes.
- Turn off the heat and gradually stir in the shredded cheddar cheese until melted. Add sour cream if using.
- Taste and adjust seasonings as needed.
- Serve hot, topped with crumbled bacon, chopped parsley or chives, and extra cheese if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the thickness of the soup by adding more or less milk or cream.
- This soup can be made ahead of time and stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg