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Ingredients
Scale
- 3 tablespoons butter
- 1 medium onion, finely diced
- 1 1/2 cups carrots, diced (about 1/2 inch cubes)
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 1 lb frozen diced hash brown potatoes
- Salt & pepper to taste
- 2 bay leaves
- 1/8 teaspoon thyme
- 1 cup whole milk
- 1/2 cup sour cream
- 1/2 teaspoon dried chives
- Cooked and crumbled bacon
- Grated cheddar cheese
- Fresh chives, for garnish
- Additional sour cream, for serving
Instructions
- Melt butter in a large pot over medium heat; sauté onions and carrots for about 5 minutes.
- Sprinkle flour over the softened vegetables; stir to form a paste.
- Gradually whisk in chicken stock until smooth; bring to boil.
- Add frozen hash browns, salt, pepper, bay leaves, and thyme; cover and cook for 10 minutes.
- Reduce heat and mix in milk, sour cream, and chives; warm gently for 2-3 minutes.
- Serve soup in bowls and top with bacon, cheese, chives, and sour cream.
Notes
Finely dice vegetables for even cooking.
Adjust seasoning to taste for best flavor.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 3
- Sodium: 800
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 7
- Cholesterol: 30