Potato Soup Hashbrowns (Print Version)
# Ingredients:
01 -
2 cans (14.5 oz each) low-sodium chicken broth.
02 -
32 oz bag of frozen hash brown potato cubes.
03 -
10.5 oz can of chicken soup with cream.
04 -
1 small yellow onion, diced finely.
05 -
1½ cups freshly shredded medium cheddar cheese.
06 -
6 tbsp salted butter.
07 -
1 cup of sour cream.
08 -
¼ tsp ground black pepper.
09 -
½ tsp kosher salt.
10 -
Extra handfuls of shredded cheese for garnish.
11 -
Top with sliced green onions.
12 -
Add crispy bacon crumbles for garnish.
13 -
Scoop extra sour cream on top.
# Instructions:
01 -
In a big pot on medium heat, toss in hash browns, chicken broth, cream of chicken soup, butter, and the diced onion.
02 -
Stir regularly while cooking the soup for about 20 minutes. Put the lid on to speed things up if the hash browns take time to soften.
03 -
Once the hash browns are tender, mix in the shredded cheese, sour cream, a bit of salt, and a sprinkle of pepper. Keep stirring until the cheese has fully melted.
04 -
Spoon into bowls. Drop some extra cheese, sliced green onions, bacon bits, and a dollop of sour cream onto each serving.
# Notes:
01 -
Freshly grated cheese melts much better.
02 -
Keep stirring so it won’t stick to the pot.
03 -
Let it simmer longer to make it thicker, or add broth to thin it out.