Yield: 6 servings
Ingredients:
- 32 oz. bag frozen hash brown potato cubes
- 30 oz. chicken broth
- 10.5 oz. can cream of chicken soup
- 1 small onion, diced
- 6 tbsp. butter
- 1½ cups shredded medium cheddar cheese
- 1 cup sour cream
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Toppings: shredded cheese, green onions, bacon bits, sour cream
Directions:
- In a large pot, over medium heat, add the frozen hash brown potatoes, chicken broth, cream of chicken soup, diced onion and butter. Once the butter has melted, allow the soup to cook for 20 minutes or until the hash browns are soft and easily pierced with a fork.
- Stir in the shredded cheese, sour cream, salt and pepper until combined well and the cheese is melted.
- Serve immediately with all your favorite potato soup toppings.
