Using frozen hash browns makes getting potato soup on the table a snap
Quick & Easy
This hearty soup goes from freezer to table in only 30 minutes.
Sauté a chopped medium yellow onion in a tablespoon of oil until limp but not brown.
Add the chicken broth and frozen hash brown potatoes to the cooked onion and bring to a boil.
Add a can of cream of chicken soup, a can of cream of celery soup, and 12 ounces of evaporated milk to the pan. Mix well.
Heat to a simmer and blend gently with an immersion blender. Add 3-½ cups shredded cheddar cheese and heat until melted. Salt & pepper to taste.
Serve Hash Brown Potato Soup garnished with shredded cheddar cheese and chopped green onion. Crusty bread is great with this hearty soup.