Creamy Hash Brown Potato Soup
This comforting and hearty soup takes the classic flavor of a loaded baked potato and simplifies it using a clever shortcut: frozen shredded hash browns. Featuring a rich, velvet base of chicken broth, heavy cream, and a blend of sharp cheddar and nutty Gruyere, this recipe is a rustic, one-pot wonder perfect for chilly weeknights. It is a family-favorite that comes together in under an hour, offering maximum satisfaction with minimal cleanup.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
6-8 slices turkey bacon (diced)
4 carrots (peeled and shredded)
1 yellow onion (finely diced)
3 tablespoons all-purpose flour
30 ounces frozen shredded hash browns (thawed slightly)
6 cups unsalted chicken broth
1-2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon fines herbes
1 cup heavy cream
1 cup whole milk
2 cups grated cheese (mix of cheddar and Gruyere)
Instructions
Place a Dutch oven over medium heat and add the turkey bacon, cooking until crispy.
Remove the bacon and set aside, leaving the rendered fat in the pot.
Add the shredded carrots and diced onion to the pot, sautéing until softened.
Stir in the flour and cook for 1-2 minutes until golden.
Gradually stir in the chicken broth, whisking constantly to ensure the flour incorporates without lumps.
Add the thawed hash browns, salt, pepper, red pepper flakes, and fines herbes.
Bring the soup to a gentle simmer and cook for 15-20 minutes until the potatoes are tender.
Reduce heat to low and stir in the heavy cream and milk.
Add the shredded cheese gradually, stirring until completely melted and smooth.
Serve warm, topped with the reserved crispy turkey bacon.
Notes
Ensure you thaw the hash browns slightly to prevent the soup temperature from dropping too drastically during cooking. You can garnish with fresh chives or scallions for extra brightness. Store leftovers in an airtight container for up to 3 days; note that the soup may thicken upon cooling, so add a splash of milk when reheating.
Find it online: https://cookingwithramsay.com/hash-brown-potato-soup/