Hash-Brown Potato Soup
2 Tbspolive oil
1 cchopped onion
8 cfrozen shredded hash browns, partially thawed
6 creduced-sodium fat-free begetable or chicken broth
1/2 call purpose flour
1 can(s)(12 oz) evaporated skimmed milk or 1 1/2 cups whole milk
3/4 cgreek nonfat plain yogurt
1 tspground black pepper
·chopped green onion, grated cheddar cheese, crumbled bacon as desired for toppings
How to Make Hash-Brown Potato Soup
- Heat 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.
- In 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.
- Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with desired toppings.