Hash Brown Potato Soup
1 (32 ounces) package frozen hash brown potatoes
1/2 cup chopped onions
water
2 tablespoons butter
6 ounces sour cream
1/2 lb Velveeta cheese, cut in small cubes
salt
pepper
garlic powder
milk
4 slices bacon, cooked crisp and crumbled
6 servings
Place potatoes and onion in large pan and barely cover with water. Cook until potatoes are tender; do not drain. Mash with potato masher to desired consistency. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
Heat until cheese is melted - do not boil. If mixture is too thick, add milk to desired soupy consistency. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread
|
Trace
Linear Mode
