Paula Deen's Creamy Hash Brown Potato Soup Recipe
Indulge in comforting, creamy potato soup with Paula Deen's iconic hash brown potato soup recipe. This easy stove-top soup is loaded with tender potatoes, sweet caramelized onions, rich chicken broth, velvety heavy cream, and a kick of cayenne.
Ingredients
- 1/4 cup butter
- 2 cups chopped yellow onion 1 large onion
- 2 32- ounce bags of frozen hash brown potatoes
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon cayenne pepper to taste
- 1 cup heavy cream
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 15-20 minutes, stirring occasionally, until caramelized and deep golden brown.
- Stir in the frozen hash browns, chicken broth, salt, pepper, and cayenne. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until potatoes are very tender when pierced with a fork.
- Finish with cream: Turn off the heat and stir in the heavy cream. The heat from the soup is enough to warm it through. Do not boil once added.
- Taste and add more salt, pepper, or cayenne if desired. The soup should be highly seasoned.
- Ladle the hot soup into bowls and garnish with toppings if desired. Bread, biscuits, or cornbread complement it perfectly. Enjoy!
