When the weather turns cold, I crave comfort food – served pipping hot and with lots of cheese.
This past weekend, when the temperature dropped and sheets of rain fell from a gloomy sky, I knew I needed comfort food and I knew that I didn’t want to go to the store. After a quick inventory of my fridge, I decided on potato soup – with hash browns.
I was delighted by the creamy, thick texture of this soup! Not having to peel potatoes was also a plus.
Cheesy Southern Hash Brown Potato Soup
1 bag of southern hash browns
2 cups chicken broth
2 cups whole milk
1/2 medium onion, finely chopped
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup sour cream
1 cup sharp cheddar cheese
In a large skillet, saute onions in 1 tablespoon of butter for two minutes. Add remaining butter, melt and slowly whisk in flour until thickened and smooth. Add hash browns, chicken broth, whole milk, salt, pepper, onion powder and garlic powder. Mix well and bring to boil.
Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in sour cream and cheese.
Top with cheese, green onion and bacon.
Makes 6 servings.