Description
A rich and creamy soup using shredded hashbrown potatoes for a unique texture and deep savory flavor. Quick to prepare and incredibly comforting.
Ingredients
Scale
- 2 cups shredded hashbrown potatoes
- 4 tbsp butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Sauté diced onions until translucent, then stir in minced garlic for one minute.
- Add shredded potatoes and cook for 5 minutes until softened.
- Pour in chicken broth and simmer for 10-15 minutes.
- Stir in heavy cream and heat through without boiling.
- Remove from heat and fold in shredded cheddar cheese until melted.