Hash Brown Soup (Print Version)
# Ingredients:
01 -
2 cans (14.5 ounces each) low-sodium chicken stock.
02 -
32 oz of frozen diced hash brown potatoes.
03 -
10.5 oz of creamy chicken soup.
04 -
6 tablespoons of salted butter.
05 -
1 small yellow onion, chopped finely.
06 -
1½ cups of freshly shredded medium cheddar.
07 -
1 cup of sour cream.
08 -
¼ teaspoon ground black pepper.
09 -
½ teaspoon kosher salt.
10 -
Extra sour cream for garnishing.
11 -
Grated cheese for topping.
12 -
Crispy bacon bits for garnish.
13 -
Diced green onions for garnish.
# Instructions:
01 -
In a big pot, combine hash brown pieces, chicken stock, creamy chicken soup, diced onion, and butter. Heat on medium.
02 -
Stir often as the soup cooks for 20 minutes, letting the potatoes become tender. Use a lid for quicker cooking.
03 -
Add shredded cheddar, sour cream, salt, and pepper. Stir until the cheese fully melts into the soup.
04 -
Scoop into bowls and top with green onions, bacon crumbles, extra cheese, and sour cream.
# Notes:
01 -
Shred the cheese yourself for smoother melting.
02 -
Stir frequently to keep it from sticking to the pot.
03 -
For a thicker soup, simmer longer or reduce broth.