What you need:
- 6 to 8 slices bacon, chopped
- 4 carrots, peeled and shredded
- 1 yellow onion, diced
- 3 Tbsp. all purpose flour
- 30 oz. frozen shredded hash browns, thawed
- 6 cups chicken broth
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 1 tsp. Herbes de Provence mixture (chervil, parsley, tarragon, chives - or similar mix)
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded cheddar cheese
- Hot sauce to taste
- Chopped chives for garnish
- Bacon bits for garnish
Directions:
- In a large stockpot, cook bacon over medium-high heat until crisp. Set aside on a paper towel-lined plate. Reserve 2 Tbsp. bacon grease in pot and discard the rest (or save it in a jar for eggs!).
- Saute carrots and onions until onions are softened and almost translucent and carrots soften and begin to brown. Reserve 3 Tbsp. for garnish.
- Sprinkle flour over the top. Mix well and cook for about 30 seconds.
- Add chicken broth, salt, pepper, red pepper flakes, and Herbes de Provence.
- Add hashbrowns and bring to a boil. Reduce heat to simmer and cook until potatoes are tender.
- Add heavy cream and milk. Cook for another 5 to 10 minutes, stirring occasionally.
- Turn off heat and stir in cheese until it melts. Add hot sauce to taste.
- Serve garnished with chives, bacon, and sauteed carrots.
Recipe from The Cookie Rookie
Posted on Fantastical Sharing of Recipes