Description
A rich and creamy hash brown potato soup made with cheddar cheese, milk, and tender potatoes for an easy comfort-food meal.
Ingredients
- 1 (30 oz) bag frozen diced hash brown potatoes, partially thawed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1 cup heavy cream (or half-and-half)
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1½ cups shredded sharp cheddar cheese
- ½ cup sour cream (optional)
- 6 slices cooked bacon, crumbled (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir for 1–2 minutes.
- Gradually whisk in chicken broth, then add milk and bring to a gentle simmer.
- Stir in hash brown potatoes, thyme, paprika, salt, and pepper.
- Simmer uncovered for 15–20 minutes until potatoes are tender and soup thickens.
- Stir in cream, cheddar cheese, and sour cream if using until smooth.
- Taste and adjust seasoning. Serve hot with desired toppings.
Notes
- Partially thaw hash browns for even cooking.
- Mash some potatoes in the pot for thicker texture.
- Add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes