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Recipe : Entry # 5811
Michelle Odom
Recipe Title
Quick & Easy Potato Soup
Recipe Theme
Clarke-Washington EMC
1 package (1lb) Ore Ida frozen shredded hashbrowns
6 oz pack of frozen chopped onion
3 tbsp butter
1 can chicken broth
1 cup milk
1 can cream of chicken soup
2 tbsp Lowry's seasoning salt
1 tsp black pepper
1 tsp Tony's Creole seasoning
1/4 tsp minced garlic
1 cup shredded cheese
Optional toppings- finely chopped green onion/ real bacon bits
Saute frozen onion in butter until soft about 5 minutes. Over medium-high heat, add chicken broth, milk, seasonings, garlic, and cream of chicken soup stirring well. Add frozen hashbrowns and 1/2 cup of cheese. Bring to a boil then simmer over medium heat for 1 hour stirring occasionally. Serve topped with shredded cheese, green onion, and/or bacon bits.