Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1 medium onion (finely diced)
  • 1 1/2 cups carrot (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
  • sour cream (etc. )

Instruction

  • In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
  • Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings. 
  • Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
  • Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.