Description
A creamy, comforting, and incredibly easy potato soup made with frozen hash browns for a perfect weeknight dinner.
Ingredients
32 oz bag frozen hash browns (shredded or cubed)
1/2 lb bacon, diced
1 medium onion, finely chopped
3 cloves garlic, minced
32 oz chicken broth
2 cups whole milk or half-and-half
2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
Salt and black pepper to taste
Green onions for garnish
Instructions
Step 1: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
Step 2: Add the chopped onion to the bacon fat and sauté for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Pour in the frozen hash browns and the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes until the potatoes are tender.
Step 4: Using a potato masher or immersion blender, lightly crush some of the potatoes to reach your desired thickness for the baked potato soup using hash browns.
Step 5: Stir in the milk, shredded cheddar cheese, and sour cream. Heat through until the cheese is completely melted, but do not let it reach a rolling boil.
Step 6: Season with salt and pepper to taste. Serve hot, topped with the reserved crispy bacon and fresh green onions.
Notes
For a thicker soup, whisk 2 tablespoons of flour into the sautéed onions before adding the broth. You can also add a pinch of cayenne pepper for a subtle kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
