Ingredients
- 1 Bag of frozen diced hash browns/potatoes (or 4 medium Potatoes, cooked and cubed)
- 1 stick of Butter
- 1/2 small Onion, diced
- 1/2 cup All-Purpose Flour
- 6 cups Chicken broth
- 2 cups Water
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Dried Basil
- 1½ cups Heavy Cream
- Bacon bits
- Cheddar cheese
- Chives, chopped
Instructions
To begin, cook the potatoes. I used a frying pan and a little butter and heated them through. (You could also use fresh potatoes and cook and diced them yourself.
In a large pot, melt the butter over medium-low heat. Do not brown or burn the butter.
Add the onion and cook until tender and aromatic.
While stirring, add the flour to the pot and stir to create a creamy base.
Add the chicken broth, water, salt, pepper, and basil. Bring the soup to a boil while whisking.
Add the heavy cream until you reach the right consistency and reduce the heat.
Add the cubed potatoes, stirring them in. Cook for 5-10 minutes until the potatoes are hot, then take the soup off the heat and serve. (The potatoes are already cooked, so the longer they are in the soup, the softer they’ll become.)
When serving, top with bacon bits (I put crumbles of bacon right in the whole pot of soup), cheddar cheese, and chives.
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