Description
This comforting and velvety soup uses frozen shredded hash browns to deliver a rich, potato-packed experience without the hassle of peeling. Enhanced with aromatic carrots, savory turkey bacon, and a luscious blend of cheeses, this soup is the perfect blend of convenience and indulgence. It comes together in under an hour, making it an ideal choice for busy weeknights when you need a grounding, heartwarming meal that feels like a warm hug in a bowl.
Ingredients
6-8 slices turkey bacon, chopped
4 medium carrots, peeled and finely shredded
1 yellow onion, diced
3 tablespoons all-purpose flour
30 ounces frozen shredded hash browns, thawed slightly
6 cups unsalted chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup whole milk
1/2 cup heavy cream
1.5 cups shredded cheddar cheese
2 tablespoons fresh chopped parsley for garnish
Instructions
In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy, then transfer to a paper towel-lined plate.
In the remaining drippings, sauté the diced onion and shredded carrots until softened, approximately 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the hash browns, thyme, salt, and pepper to the pot.
Bring to a gentle simmer and cook for 15-20 minutes until the potatoes are tender and the soup has thickened.
Reduce the heat to low and stir in the milk, heavy cream, and cheddar cheese until smooth and melted.
Taste and adjust seasoning if needed.
Serve warm, topped with the crispy turkey bacon and fresh parsley.
Notes
Substitute vegetable stock and omit turkey bacon for a vegetarian version. Add extra vegetables like celery or frozen peas for more texture. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that the soup may thicken, so add a splash of milk when reheating.