Tuesday, December 9, 2014

Potato Soup Using Frozen Hash Browns

As most of you who read my blog know, Tuesday is recipe day.  Generally I post a new recipe that my family likes or is an old favorite that I have made for years.  I am a little finicky, so all the recipes I post are not on the top of my favorite list.  I have very sensitive taste buds and find strong flavors distasteful.  This recipe I love.  It is super easy and it is NOT low calorie.  It can be made on the stove top if you stir often or in the crock pot.  I don't know where I got this recipe from, so I can't give them credit.  I think this soup is too thick.  My husband eats it as is.  I add milk until it is the consistency I like.  The last time I made it, I used cubed ham.  You can buy the ham already cubed to make it even easier to make.

Potato Soup

2 lb. bag of cubed hash brown potatoes, thawed slightly
1 10 ¾ oz can cream of chicken soup
1 10 ¾ oz can cream of mushroom soup
12 oz of milk (I just rinse the soup cans out with the milk)
12 oz sour cream
1 stick of butter
1 cup shredded cheddar cheese
¼ cup chopped onion
salt and pepper to taste
4 pieces of cooked, crumbled bacon (optional)
sliced green onion or chives (optional)

Combine all ingredients in a large bowl.  Pour into a slow cooker and cook on low for 4-6 hours until cooked and heated through.  Garnish with extra cheese, a dollop of sour cream, crumbled bacon and sliced green onion, if desired.

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