)cansreduced-sodium chicken broth
2cupsfrozen diced hash brown potatoes
1(12-oz.
)bottlebeer (not dark)
1cupheavy cream
112cupsshredded sharp cheddar cheese(6oz.
), at room temperature
114cupsshredded white cheddar cheese(5oz.
Credit: Andy Lyons
Dutch oven cook bacon over medium heat until crisp.
Drain on paper towels, reserving 3 Tbsp.
Add onion to reserved drippings; cook until onion is tender, stirring occasionally.
Stir in flour, mustard, and thyme (mixture will be thick).
Add broth all at once.
Cook and stir until bubbly.
Stir in potatoes and beer.
Bring to boiling; reduce heat.
Simmer 5 minutes, stirring occasionally.
Stir in cream; heat through.
Gradually add both cheeses, stirring after each addition until melted.
Stir bacon and green onions into soup.
If desired, serve with hot pepper sauce and additional bacon slices, cheese, and/or green onions.
2,000 calories a day is used for general nutrition advice.
