Description
A hearty and creamy soup perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon freshly and coarsely ground black pepper, plus more to taste
- 1 (30-ounce) bag frozen hash browns (shredded or cubed)
- 4 cups vegetable or chicken broth, plus more as needed
- 3/4 cup heavy cream or whole milk
- 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
- 3/4 teaspoon kosher salt, plus more to taste
Instructions
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the black pepper and toast for about 1 minute, then add the hash browns, broth, and heavy cream or milk and stir to combine.
- Bring to a boil, then reduce the heat to medium-low and let the soup simmer until the potatoes are tender and hot all the way through, stirring often as the bottom is quick to stick and burn, 15 to 20 minutes.
- Stir in cheese and salt, then taste and adjust the seasoning as desired with more salt and black pepper.
- For a smooth soup, use an immersion blender to purée the soup or transfer the soup in batches to a stand blender, pulsing just until smooth. For a chunkier soup, leave it as-is.
- If you find the soup too thick, add more broth or water as desired to thin it out, tasting and adjusting the seasoning as needed.
- Ladle into bowls, top with more freshly grated Pecorino and black pepper on top, and serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg