Recipe by chefbren
This is my husband's grandmother's recipe with a few changes. She never used bacon in hers, but I think it adds a rich quality. My children request this all the time during the winter months.
Top Review by Roadie
I tried this recipe for the first time tonite. The only major change I made was adding 2 heads of roasted garlic to the 1/2 bag of potatoes before blending them. Great recipe. Nice easy base to use, and make your own. YUMMY!
- 3 (32 ounce) cartons chicken stock
- 2 (32 ounce) bagsof cubed frozen hash browns (thawed)
- 1⁄2 cup butter
- 12 slices bacon
- 1 white onion, cubed
- 2 tablespoons flour
- 2 garlic cloves
- salt and pepper
- 1 pint half-and-half
- 2 cups of shredded cheddar cheese (for garnish)
- 1 bunch green onion, diced (for garnish)
Directions See How It's Made
- In large dutch oven, pour all three cartons of chicken stock and bring to a boil.
- In the meantime, cook bacon in large nonstick frying pan until crisp.
- Remove the bacon and drain on paper towels.
- Remove all but 2 tbsp of bacon grease.
- Add half the stick of butter and the onions.
- Cook over medium to low heat for 5 minutes, then add the garlic for another 5, or until onions are tranluscent.
- Sprinkle the flour over the onions.
- Cook the flour for 2-3 minutes, to get rid of the raw flour taste.
- Add one cup at a time of the half and half, stirring to avoid any lumps.
- Once all of the half and half is combined, let simmer for 10 minutes, or until desired consistency.
- Add 1.5 packages of hashbrowns to the boiling chicken stock.
- Take the other 1/2 package and add to a food processor, blending until smooth.
- Add the blended potatoes to the chicken stock.
- Then add the roux (onions, flour, half and half).
- Let simmer for 15 minutes, continually stirring to combine.
- Crumble 6 slices of bacon and add to soup in the last 5 minutes, along with the remaining 1/2 stick of butter.
- Scoop into bowls and add the cheese green onions and the rest of the bacon to the top.