This recipe for Stuffed Spud Soup, by Karen Griffin, is from The Hunter Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs frozen hash brown potatoes (shreds) 1/2 c. butter 1/2 c. chopped green onion 1 10-3/4oz can cream of chicken soup salt and pepper to taste 3 to 4 c. half and half or milk 1 c. shredded cheddar cheese optional- browned mild ground sausage
Saute onion in butter. Add soup, half and half, and thawed potatoes. Stir in cheese and heat gently. Add optional sausage. Serve with cornbread.
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