Creamy hash brown and cheese soup

This creamy hash brown and cheese soup is the perfect dish to cozy up with during chilly evenings or to serve as a satisfying starter at gatherings. With its blend of tender carrots, savory bacon bits, and a medley of aromatic herbs, this soup offers a delightful balance of flavors and textures. Whether you’re preparing a family dinner or looking for a delicious dish to impress guests, this soup is sure to become a beloved favorite in your culinary repertoire.

Crafted with simple ingredients and easy-to-follow steps, this soup is both nutritious and indulgent. The inclusion of fresh herbs allows you to tailor the flavor to your preference, making each bowl uniquely yours. Serve it alongside crusty bread and a crisp green salad for a complete and satisfying meal that everyone will enjoy. Embrace the warmth and richness of this creamy hash brown and cheese soup, and let it add a touch of comfort and elegance to your table.

Ingredients For creamy hash brown and cheese soup

CANDIED PECANS (Optional Topping)

• 2 tablespoons butter (about 30 grams)
• 2 tablespoons brown sugar (about 25 grams)
• 1 cup pecan halves (about 120 grams)

HASH BROWN CHEESE SOUP

• 2 tablespoons butter (about 30 grams)
• 2 cups shredded carrots (about 250 grams)
• 1/2 can diced onions (or more, to taste) (about 115 grams)
• 3 tablespoons all-purpose flour (about 24 grams)
• 20 ounces shredded hash browns, thawed (about 600 grams)
• 1 cup cooked real bacon bits (such as Costco’s) (about 150 grams)
• 5 cups chicken broth (about 1.2 liters)
• 1/4 teaspoon dried tarragon (about 0.5 grams)
• 1/4 teaspoon dried marjoram (about 0.5 grams)
• 1/2 tablespoon dried parsley (about 2 grams)
• 1/2 tablespoon dried chives (about 2 grams)
• 1/4 teaspoon red pepper flakes (optional) (about 0.5 grams)
• 1 cup half and half (about 240 milliliters)
• 1 cup milk (about 240 milliliters)
• 2 cups shredded cheddar cheese (about 200 grams)
• Salt and freshly ground black pepper, to taste

How To Make creamy hash brown and cheese soup

1. Prepare the Ingredients: Ensure all your ingredients are measured and ready to use. If you prefer a vegetarian option, you can omit the bacon bits or substitute them with smoked tofu.
2. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat. Add the shredded carrots and diced onions, sautéing until they begin to soften, approximately 5-7 minutes.
3. Create the Roux: Sprinkle 3 tablespoons of all-purpose flour over the softened vegetables. Stir continuously to combine the flour with the butter and vegetables, cooking for about 30 seconds to eliminate the raw flour taste.
4. Add the Liquid and Seasonings: Gradually pour in 5 cups of chicken broth while stirring to prevent lumps. Add the shredded hash browns, cooked bacon bits, dried tarragon, dried marjoram, dried parsley, dried chives, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook the Soup: Allow the soup to simmer gently for about 20-25 minutes, or until the hash browns are tender and the flavors have melded together.
6. Incorporate Dairy: Slowly add 1 cup of half and half and 1 cup of milk to the soup, stirring continuously. Cook for an additional 5-10 minutes on low heat, ensuring the soup does not come to a boil to prevent the milk from scorching.
7. Add the Cheese: Gradually stir in 2 cups of shredded cheddar cheese until it is fully melted and the soup reaches a creamy consistency. Season with salt and freshly ground black pepper to taste.
8. Prepare the Optional Croutons: If you opted to make candied pecans, melt 2 tablespoons of butter in a small skillet over medium heat. Add the brown sugar and pecan halves, stirring constantly until the sugar has dissolved and the pecans are coated. Remove from heat and spread the candied pecans on a plate lined with parchment paper to cool.
9. Serve the Soup: Ladle the creamy hash brown and cheese soup into bowls. Top each serving with a handful of candied pecans, if desired, for an added crunch and sweet contrast.
10. Garnish and Enjoy: Optionally, garnish with a sprinkle of fresh parsley or chives for a touch of color. Serve the soup warm, accompanied by crusty bread and a fresh green salad for a complete and satisfying meal.

As you savor each spoonful of this creamy hash brown and cheese soup, appreciate the harmonious blend of textures and flavors that make it a standout dish. The slow-simmered vegetables provide a robust foundation, while the creamy cheese infusion adds depth and richness. The optional candied pecans introduce a delightful crunch and a hint of sweetness, elevating the soup to new heights of deliciousness. Perfect for holiday dinners, family gatherings, or a comforting weeknight meal, this soup is versatile and sure to become a favorite in your recipe collection. Embrace the warmth and satisfaction it brings, and enjoy the comforting embrace of this hearty, flavorful soup.