Ingredients
1 package (30 oz) frozen shredded or cubed hash browns
1/4 cup unsalted butter
1 medium yellow onion, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Optional toppings: Crispy bacon bits, sliced green onions, sour cream
Instructions
Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
Step 3: Slowly whisk in the chicken broth, ensuring there are no flour lumps. Add the frozen hash browns and bring the mixture to a gentle simmer.
Step 4: Cover and cook for 10-15 minutes, or until the potatoes are completely tender and starting to break down slightly.
Step 5: Reduce heat to low and stir in the milk and heavy cream. Simmer for another 5 minutes without letting it boil.
Step 6: Gradually add the shredded cheddar cheese, stirring until completely melted and smooth. Season with salt and pepper to taste.
Step 7: Ladle into bowls and garnish with bacon, green onions, and sour cream as desired.
Notes
If you prefer a smoother soup, use an immersion blender for a few pulses after the potatoes are cooked but before adding the cheese.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg
Keywords: baked potato soup using hash browns, quick potato soup, frozen hash brown recipes, creamy potato soup, 30 minute dinner
