Hash Brown Potato Soup (Print Version)
# Ingredients:
01 -
2 cans (14.5 oz each) low-sodium chicken broth.
02 -
32 oz bag of frozen diced hash brown potatoes.
03 -
1 small yellow onion, chopped finely.
04 -
10.5 oz can of cream of chicken soup.
05 -
6 tbsp salted butter.
06 -
1 cup sour cream.
07 -
1½ cups cheddar cheese, shredded fresh.
08 -
¼ tsp black pepper.
09 -
½ tsp kosher salt.
10 -
Extra shredded cheese for adding on top.
11 -
Chopped green onions for sprinkling over.
12 -
Bits of cooked bacon for garnish.
13 -
Additional sour cream for serving.
# Instructions:
01 -
Drop the hash browns, onion, chicken soup, chicken broth, and butter into a big pot on medium heat.
02 -
Stir regularly and let the soup cook for 20 minutes or so until the potatoes are nice and soft. Cover the pot to speed it up, if you'd like.
03 -
Stir in the cheddar cheese, sour cream, and seasonings (salt and pepper). Keep mixing until the cheese is fully melted.
04 -
Spoon into bowls and toss some extra cheese, bacon bits, green onion, and sour cream on top before serving.
# Notes:
01 -
Grating your own cheese helps it melt much better.
02 -
Keep an eye on the heat and keep stirring to avoid sticking.
03 -
You can thicken it by simmering longer or thin it out by adding broth.