Ingredients

The following ingredients have 12 Servings
  • 8 tablespoons cold unsalted butter (divided)
  • 4 tablespoons all-purpose flour (divided)
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup milk
  • 1 cup low-sodium chicken broth (divided)
  • 1/2 cup chopped onions
  • 26 ounce package frozen shredded hash browns
  • 8 ounces shredded Colby cheese

Instruction

  • Preheat oven to 375 °F.
  • In medium sized saucepan, over medium heat, melt 2 tablespoons butter. Once butter is melted add 2 tablespoons flour and all seasonings. Whisk to create a paste. Add milk, whisking as you pour. Whisk until completely combined.
  • In a quart sized mason jar combine 2 tablespoons flour and chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
  • Slowly pour slurry into mixture, whisking constantly. Bring to a boil and cook 2 minutes, stirring constantly.
  • Pour soup into 9x13 casserole dish. Add remaining 6 tablespoons butter and onions. Stir until butter is melted. This will also start to cool your soup. Add cheese and frozen hash browns. Mix well with a spoon.
  • Bake 25 minutes or until the top is golden brown.
  • Serve and enjoy!