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Hash Brown Potato Soup (No peeling) Recipe

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This recipe for Hash Brown Potato Soup (No peeling) is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag frozen (cubed) hash brown potatoes (16 oz.)
(called Southern Style on bag)
1 c. chopped onion
2 cans cream of potato soup
2 c. water
1 c. Carnation evaporated milk + 1c. water
2 T. margarine or butter
a little salt - to taste - pepper, if desired
Directions:
Directions:
In a large saucepan cook the onions + 1 c. water (until onions look clear). Add 1 c. water + frozen hash browns. Bring to a boil, turn down, and simmer about 20 minutes. Stir in 2 cans of potato soup, 2 T. margarine or butter, and the Carnation + 1 c. water. Heat thoroughly, stirring occasionally. (Too much stirring will break up the potato cubes.)

VARIATIONS: If the soup is too thin, sprinkle and stir in some instant mashed potatoes. Some may substitute O'Brian's Hash Browns. They have green peppers added. Some may want to substitute one can of cream of celery soup and one can cream of chicken soup instead of 2 cream o potato. Some may want to add cubed cooked ham.

 

 

 

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