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Hash Brown Potato Soup

Hash Brown Potato Soup – Creamy, Cozy & Loaded with Comfort
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A creamy and hearty Hash Brown Potato Soup that combines the flavors of potatoes, cheese, and spices for a comforting meal.

Ingredients

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  • 30 oz frozen diced hash brown potatoes, partially thawed
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream (optional)
  • 6 slices cooked bacon, crumbled (optional)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
  2. Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to form a roux.
  3. Slowly pour in the chicken broth while whisking to avoid lumps. Continue stirring until the mixture starts to thicken.
  4. Stir in the thawed hash brown potatoes, dried thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
  5. Add the milk and cream, reduce the heat to medium-low, and let simmer (do not boil) for another 10 minutes.
  6. Turn off the heat and gradually stir in the shredded cheddar cheese until melted. Add sour cream if using.
  7. Taste and adjust seasonings as needed.
  8. Serve hot, topped with crumbled bacon, chopped parsley or chives, and extra cheese if desired.

Notes

  • This soup can be made ahead and reheated when needed.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adjust the consistency by adding more broth for a thinner soup or simmer longer for a thicker texture.

Nutrition

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