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1
In large dutch oven, pour all three cartons of chicken stock and bring to a boil.
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2
In the meantime, cook bacon in large nonstick frying pan until crisp.
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3
Remove the bacon and drain on paper towels.
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4
Remove all but 2 tbsp of bacon grease.
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5
Add half the stick of butter and the onions.
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6
Cook over medium to low heat for 5 minutes, then add the garlic for another 5, or until onions are tranluscent.
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7
Sprinkle the flour over the onions.
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8
Cook the flour for 2-3 minutes, to get rid of the raw flour taste.
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9
Add one cup at a time of the half and half, stirring to avoid any lumps.
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10
Once all of the half and half is combined, let simmer for 10 minutes, or until desired consistency.
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11
Add 1.5 packages of hashbrowns to the boiling chicken stock.
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12
Take the other 1/2 package and add to a food processor, blending until smooth.
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13
Add the blended potatoes to the chicken stock.
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14
Then add the roux (onions, flour, half and half).
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15
Let simmer for 15 minutes, continually stirring to combine.
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16
Crumble 6 slices of bacon and add to soup in the last 5 minutes, along with the remaining 1/2 stick of butter.
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17
Scoop into bowls and add the cheese green onions and the rest of the bacon to the top.
