hash-brown potato soup
Easy and good. If you have a bag of hash browns, but no potatoes on hand -- you can still make a great soup. Got this from Relish Magazine in our local paper last weekend. Yummy!
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
Makes 12 cups
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 8 cups frozen shredded hash browns, partially thawed
- 6 cups reduced-sodium fat-free begetable or chicken broth
- 1/2 cup all purpose flour
- 1 can (12 oz) evaporated skimmed milk or 1 1/2 cups whole milk
- 3/4 cup greek nonfat plain yogurt
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- - chopped green onion, grated cheddar cheese, crumbled bacon as desired for toppings
How To Make hash-brown potato soup
-
Step 1Heat olive oil in a large saucepan. Add onion and sauté until tender about 8 minutes. Add hash browns and broth. Bring to a boil, reduce heat, and cook covered 8-10 minutes.
-
Step 2In small bowl, whisk together flour with 3/4 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
-
Step 3Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with desired toppings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Keyword:
#hashbrowns
Keyword:
#PotatoSoup
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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