Hash Brown Potato Cheese Soup Recipes
June 7, 2017
Ingredients
6-8 slices bacon, cut into 1/8 inch slices and cooked until crisp. (Bacon is easy to slice when frozen.)
4 carrots, peeled, shredded
1 medium sweet yellow onion, diced
3 tablespoons all-purpose flour
30 ounce package Frozen Shredded Hash Browns, thawed
6 cups Unsalted Chicken or Vegetable Broth or Stock
1-2 teaspoons kosher salt (start with 1 teaspoon and add more if needed after adding the cheese)
1 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes or ½ teaspoon Cajun Spice (such as Emeril’s Essence)
1 teaspoon Fines Herbes (a mixture of chervil, parsley, tarragon & chives) or parsley
1 cup Heavy Cream
1 cup Milk
2 cups Grated Cheese; a mixture of Cheddar and Gruyere tastes great.
Garnishes: chopped chives, crispy bacon, sautéed shredded carrots