Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Total Time
1 Hour 40 Mins
Makes 12 cups

How to Make It

Step 1

Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 minutes or until onions are caramel colored.

Step 2

Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 minutes. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.

Step 3

Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.

Ratings & Reviews

Sabre47's Review

October 29, 2010
This soup was slightly time consuming but very delicious. It makes a large quantity. We had it for dinner and leftovers for lunch. Will definitely make again.

NaomiRuth's Review

October 04, 2010
Very easy to make - husband actually told me to make sure we save this recipe. Would be excellent with a key pieces of crumbled bacon added.