Monday, October 24, 2011

Hashbrown Potato Soup

This week, I am giving you one of the easiest cream of potato recipes ever. I love this soup, and make it often in colder months. We top it with shredded cheese, sour cream, and bacon bits, so it tastes just like a loaded baked potato. It is filling enough to use alone as a meal, or it also works as a nice side dish or first course. And by using frozen hash browns, you don't have to spend time cutting up potatoes! I have also thought that chopped up ham would work well in this recipe, but haven't tried it. So if you try that, let me know how it tastes! Also, if you are looking to make a healthier version, I use the 98% fat free soups and low sodium chicken broth. It still tastes great!

Hasbrown Potato Soup

1 bag frozen shredded hash browns (30 oz)

1 can cream of celery soup

1 can cream of chicken soup

32oz chicken broth

1 cup sour cream

salt & pepper to taste

Combine all ingredients in your crock pot (use at least a 5 quart size pot). Cook on low for about 6 hours.

before serving, top with some shredded cheese, sour cream, and/or bacon bits.

1 comment:

  1. Very simple and quite delicious. Will need to make a double batch next time.