Wednesday, November 30, 2011

Hash Brown Soup

My daughter is a potato snob. She loves potatoes, but typically insists they be prepared from scratch and turns up her nose at instant or frozen products (though she makes an exception for KFC mashed potatoes and gravy, for some reason.)

For that reason, she was skeptical about this soup, but wound up really liking it, especially when I explained that, given the reduced prep and cooking time, it was likely to appear far more often potato soup from scratch.

  • 1 chopped onion

  • 1 tablespoon olive oil

  • 3 cans chicken broth

  • 1 large bag Southern style hash browns, frozen

  • 1 can cream of celery soup

  • 1 can cream of chicken soup

  • 1.5 cups skim milk

  • 1 pound shredded cheddar
Saute onion in oil. Add to broth in saucepan, bring to boil. Add hash browns and boil again. Add soups and milk, boil again. Stir in cheese until melted.

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