Friday, March 4, 2011

Stuffed spud soup

2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10

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