Hash Brown Cheese Soup

Mikekey *


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.


☆☆☆☆☆ 0 votes

20 Min
25 Min
Stove Top


  • 2 Tbsp
  • 2 c
    shredded carrots
  • 1/2 can(s)
    diced onions (or more, to taste)
  • 3 Tbsp
  • 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
  • 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.

Printable Recipe Card

About Hash Brown Cheese Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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