hash brown cheese soup
You can use frozen hash browns, but thaw them first. Use your own combinations of herbs according to taste. Serve with crusty bread and a green salad.
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 2 tablespoons butter
- 2 cups shredded carrots
- 1/2 can diced onions (or more, to taste)
- 3 tablespoons flour
- 20 ounces simply potatoes shredded hash browns
- 1 cup cooked real bacon bits (such as costco's)
- 5 cups chicken broth
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried marjoram
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried chives
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup half and half
- 1 cup milk
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
How To Make hash brown cheese soup
-
Step 1Melt butter in a Dutch oven over medium-high heat. Saute carrots and onion until they begin to soften.
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Step 2Sprinkle flour over the vegetables and stir to combine. Cook for 30 seconds.
-
Step 3Add broth and seasonings.
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Step 4Add hash browns and and bacon; bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
-
Step 5Add half and half and milk and cook 5-10 minutes, being careful not to scald milk.
-
Step 6Stir in cheese until melted and soup is hot. Taste for seasoning and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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