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**This is a sponsored post by College Inn Broth. All opinions are mine. College Inn broth helped make my Potato, Bacon and Onion Creamy Soup amazing!**

Happy weekend friends!

Yes, I know it's only Friday, but school was called off last night around 7pm so our weekend started early. We are expecting a major winter storm. Yes, a winter storm in South Carolina. That my friends means we rush to the stores for bread and milk due to the predicted 1-4 inches of snow and sleet. It's a big deal for us!

I'm sure many of you are getting much more than us. I hope that when I wake up in the morning, that there will be white flakes in the sky.

What's perfect on a day like this? Soups are perfect for a cold blustery day.

Potato, Bacon and Onion Creamy Soup is just what you need on a blustery winter day.

This soup is a family favorite. It might look like a lot of ingredients, but most you probably already have in your pantry. Trust me…it's worth it.

It's so hearty and perfect when served with a crusty French loaf.

Potato, Bacon and Onion Creamy Soup

2016-01-21 17:48:49

Yields 12

A delicious soup to please a crowd. Using frozen hash browns makes the process much simpler opposed to peeling and chopping potatoes.

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Ingredients

2 tablespoons butter
1 tablespoon olive oil
6 cups of chopped, sweet onions (about 5 medium onions)
1 teaspoon sugar
3 tablespoons all-purpose flour
1 (32 oz) container of College Inn Chicken Broth
1 (32 oz) package of frozen hash browns, cubed (not shredded)
1/4 teaspoon dried, ground thyme
1 bay leaf
1-1/4 teaspoon salt
1/2 teaspoon ground pepper
1-1/2 cups of grated, Swiss cheese (8 oz block)
1 cup of heavy whipping cream
2 cups water
1 cup of bacon pieces (2-2.8 oz packages)
Garnish with fresh or dried chives, ground pepper and remaining Swiss cheese

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Instructions

Melt butter with oil in a large pot over medium heat. Add onions and sugar. Cook, stirring often for approximately 25 minutes or until onions are caramel colored. Be careful to stir so not to burn.
Add the flour to the cooked onions. Stir to coat. Add the College Inn Chicken Broth. Bring to a boil over medium heat and cook for about 20 minutes. Add hash browns and 2 cups of water. Reduce heat to low. Add spices and bay leaf. Simmer 30 minutes.
Stir in Swiss cheese, heavy cream and bacon. Cook over medium low heat until cheese is melted and heated through. Constantly stir. Remove bay leaf and serve.
Garnish with chives and left over grated cheese.

Notes

I buy the pouches of bacon pieces with the salad dressings. Look for real bacon pieces, not bacon bits.

By Christy @ Our Southern Home

Our Southern Home https://www.oursouthernhomesc.com/

The first time that I used College Inn broths was in November for my holiday cooking. College Inn broth uses only the highest quality ingredients such as plump chicken, tender beef or delicious vegetables along with just the right spices to create a homemade taste without the hassle. I love the convenient pour box. It's great when a recipe calls for a large quantity or just when I need a little. Remember the days of the opened can sitting in the fridge with foil on it. Honestly, I love the flavor.