Potato Soup Delight (Print)
Creamy soup made fast with hash browns, finished with cheese and bacon. No potato peeling, ready in one pot in 30 minutes.
# Ingredients:
01 -
2 cans (14.5 oz each) low-sodium chicken broth.
02 -
32 ounces of frozen potato hash brown cubes.
03 -
10.5 ounces of chicken soup, creamy style.
04 -
1 small yellow onion, chopped finely.
05 -
6 tablespoons of salted butter.
06 -
1½ cups of medium cheddar cheese, shredded fresh.
07 -
1 cup of sour cream.
08 -
½ teaspoon of kosher salt.
09 -
¼ teaspoon of ground black pepper.
10 -
More cheese for sprinkling on top.
11 -
Chopped green onions as garnish.
12 -
Crumbled bacon as topping.
13 -
Extra dollop of sour cream for serving.
# Steps:
01 -
Toss the hash browns, chicken broth, creamy soup, chopped onion, and butter into a big pot. Heat over medium flame.
02 -
Stir frequently and let everything simmer for about 20 minutes until the potatoes are fork-tender. Cover the pot to speed things up if you’d like.
03 -
Stir in the shredded cheddar, sour cream, salt, and pepper. Heat until the cheese is melted and smooth.
04 -
Scoop into bowls. Add a sprinkle of cheese, green onions, crumbled bacon, and a little sour cream on top to finish.
# Notes:
01 -
Grate your own cheese for smoother melting.
02 -
Keep an eye on the heat and stir to avoid sticking.
03 -
For thicker soup, simmer longer. Or thin it out with a little extra broth.