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Speedy Spud Soup
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1 package (24 ounces) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
1/2 cup butter, cubed
4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon garlic salt
Cooked crumbled bacon
In a large saucepan, cook and stir the potatoes and onion in butter
over medium-low heat for 10 minutes. Stir in the milk, soup, cheese
and garlic salt. Cook, uncovered, for 20 minutes or until potatoes
are tender. Garnish with bacon.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |