Here’s a different take on the old traditional potato soup…and it’s SIMPLE and EASY!…
Hashbrown Soup
Servings 6
Ingredients
- 1 30 oz bag frozen hashbrowns
- 1 cup finely diced onion
- 1-2 T. unsalted butter
- 2 cups chicken broth
- 2 cups water
- 2 10 3/4 oz cans cream of chicken soup
- 1 10 3/4 oz can cream of celery soup
- 2 cups 2% or skim milk
- dash of salt and pepper, as desired
- garnishes: shredded cheese, diced cooked bacon, parsley
Instructions
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In a large Dutch oven or stockpot, saute the onion in butter for 3-4 minutes.
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Sprinkle in the hashbrowns and saute for another 3-4 minutes.
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Pour in the chicken broth and water; stir well to combine ingredients. Bring to a boil, then cover and reduce heat to a simmer and cook for 30 minutes…stirring occasionally.
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Stir in the soups and milk and continue to cook for 15-20 minutes, to heat thoroughly.
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Add salt and pepper to taste, then serve immediately with garnishes, as desired.
Recipe Notes
This is a thin soup, so make a slurry of 1 T. cornstarch with 1 T. cold water and stir well and add to soup to thicken, if desired.
