Hearty and full of potatoes and cheese, this potato soup with frozen hash browns made on the stove is a super quick recipe without a lot of fuss or mess.
32ouncesbag frozen hash browns, diced, not shredded
10.5ouncescondensed cream of celery soup
10.5ouncescondensed cream of chicken soup
12ouncesevaporated milk
16ouncesshredded cheddar cheese, divided
green onions, chopped (for garnish)
salt & pepper, to taste
Instructions
Sauté onion in oil in soup pot.
Add broth and bring to boil.
Add hash browns and bring to boil.
Add soups and evaporated milk, bring to a simmer.
Using an immersion blender, blend the soup until it is thickened with a few potato chunks remaining (about 2-3 minutes). Remove blender.
Add 3-½ cups cheddar cheese.
Heat, stirring frequently, until cheese melts.
Season with salt & pepper to taste.
Serve garnished with remaining shredded cheddar and green onions.
Notes
If you have sautéed onions in the freezer, use the equivalent of 1 onion. If not, consider sautéing a whole bag of onions either while preparing this dish or later when you have more time and freezing them in 1 cup portions. Next time a recipe calls for a sautéed onion, you have it already prepared!
For a vegetarian version of this soup, use vegetable stock in place of chicken broth, and use two cans of cream of celery soup and omit the cream of chicken soup.