Hash Brown and Bacon Potato Soup

Instructions

1. 1

   In a large pot, bring the vegetable broth to a simmer over medium heat.

2. 2

   Add the shredded hash browns and diced carrots to the pot. Cook for about 10 minutes, stirring occasionally, until the carrots are tender.

3. 3

   Stir in the crumbled bacon, heavy cream, chopped green onions, thyme, salt, and black pepper.

4. 4

   Continue to cook the soup for another 5-7 minutes, stirring occasionally, until it is heated through and slightly thickened.

5. 5

   Taste and adjust the seasoning if necessary.

6. 6

   Serve hot, garnished with additional green onions if desired.