Description
Made in one pot, this creamy and easy hashbrown potato soup recipe delivers without the endless time and dishes. Loaded with bacon, cheese, and simple ingredients, this is the perfect soup for those busy days.
Ingredients
Scale
- 1 (32 oz) bag frozen cubed hashbrowns
- 10 slices bacon, chopped into small pieces
- 4 tablespoons butter (if needed to add to the grease to make 4 tablespoons of grease/melted butter)
- 1/2 small onion, diced (red or yellow)
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups chicken broth (adjust based on desired thickness)
- 1 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- Scallions, sliced (optional, for topping)
Instructions
- Chop the bacon into bite-sized pieces.
- In a large Dutch oven or stockpot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving four tablespoons of grease in the pot.
- Add the butter (if needed to make four tablespoons of fat/grease) to the pot. Once melted, add the diced onion and cook until softened, about 2/-3 minutes.
- Sprinkle the flour over the onions and whisk to combine. Cook for about 1 minute, whisking constantly to prevent the flour from burning.
- Slowly pour in about 1 cup of milk while whisking constantly to break up any lumps. Add the remaining milk, cream, and 2 1/2 cups of chicken broth, whisking until smooth. Continue cooking until the mixture thickens and comes to a gentle simmer.
- Stir in the frozen, cubed hash browns, garlic powder, salt, and black pepper. Let the soup simmer for 15 minutes, stirring occasionally. Add additional chicken broth to thin the soup if desired. Add additional salt and pepper to taste.
- Remove the pot from the heat. Add 1 cup of shredded cheddar cheese, a half cup at a time, stirring until fully melted and creamy.
- Ladle the soup into bowls and top with crispy bacon, extra cheddar, and scallions, if desired.
Notes
- Salted or unsalted butter both work, I personally always use salted butter.
- Out of cheddar? Colby Jack melts well and adds great flavor.
- Want a meatless version? Skip the bacon and add four tablespoons of butter to replace the fat.
- Store leftovers in an airtight container in the fridge for up to 4 days, reheat on the stovetop. You may need to add extra milk to thin it out.
- Definitely shred your own cheese. Not only does it taste better, but it melts better.
- Want a thicker soup? Mash some of the cooked potatoes with a potato masher until you reach the texture you like.
- For a thinner soup, add additional chicken broth to reach the desired consistency.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
