The Hungry Elephant

This is my winter staple. This cheesy potato soup (or loaded hashbrown soup, as I like to call it) is creamy, hot and so filling. It’s always made at least 2-3 times a winter. Just a small bowl will fill you right up. The best thing to add, is French’s fried onions, right before you eat. So yummy.

The soup only takes about 30 minutes to make. It’s also a great way for cooking frozen hash browns. You can use your imagination and put whatever you like in it.. But I use onions, BACON, tons of cheese and fried onions.

What you’ll need: 

  • 4 cups hashbrown potatoes (thawed)
  • 4 cups milk
  • 1 onion chopped
  • 1 handful flour
  • 1 teaspoon butter
  • Bacon bits
  • 2 1/2 cups shredded cheese
  • Salt and pepper to taste

Cut up your onion, make sure it is chopped into fine pieces.. nothing too large. Drop them into a deep pot along with your butter. Sautee for 2-3 minutes. Then add in the potatoes and cook for roughly 5 minutes. You’ll want to stir occasionally so the hash browns don’t burn.


Toss in the flour, make sure all the potatoes and onions are covered. Add in milk and stir!

Keep on medium heat (and stir frequently so the milk doesn’t burn to the bottom of the pot)

Once the soup has thickened, add in the bacon and cheese. (If it’s still not thick within 30 minutes – add more flour) Add in salt and pepper to taste.

I topped mine with French’s fried onions (MMMMM)

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