Real Recipes From Real Home Cooks ®

hash brown cheese soup

(1 rating)
Recipe by
Mikekey *
Seattle, WA

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.

(1 rating)
yield 2 -4
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For hash brown cheese soup

  • 2 Tbsp
    butter
  • 2 c
    shredded carrots
  • 1/2 can
    diced onions (or more, to taste)
  • 3 Tbsp
    flour
  • 20 oz
    simply potatoes shredded hash browns
  • 1 c
    cooked real bacon bits (such as costco's)
  • 5 c
    chicken broth
  • 1/4 tsp
    dried tarragon
  • 1/4 tsp
    dried marjoram
  • 1/2 Tbsp
    dried parsley
  • 1/2 Tbsp
    dried chives
  • 1/4 tsp
    red pepper flakes (optional)
  • 1 c
    half and half
  • 1 c
    milk
  • 2 c
    shredded cheddar cheese
  • salt and pepper, to taste

How To Make hash brown cheese soup

  • 1
    Melt butter in a Dutch oven over medium-high heat. Saute carrots and onion until they begin to soften.
  • 2
    Sprinkle flour over the vegetables and stir to combine. Cook for 30 seconds.
  • 3
    Add broth and seasonings.
  • 4
    Add hash browns and and bacon; bring to a boil. Reduce heat to a simmer and cook until potatoes are tender.
  • 5
    Add half and half and milk and cook 5-10 minutes, being careful not to scald milk.
  • 6
    Stir in cheese until melted and soup is hot. Taste for seasoning and serve.

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