Tuesday, February 22, 2011

Homemade "Quick" Potato Soup Tonight

Eating in tonight!  We had a "teaser" Spring week and now we are back to cold temperatures with a chance of major storms in the next few days.  Perfect weather for Potato Soup.

We are having tuna fish sandwiches with it. Don't ask me why...for some reason, I like them with Potato Soup? 

Recipe for:
2 lb. package frozen hash browns
1 Cup chopped onion 
(see tip below for quick chopping)
Uhm-Uhm Good!
1 - 14.5 oz.  ready to serve chicken broth

That's What Campbell's Soups
Are--Uhm! Uhm! Good!
1 - 10.75 oz. can Cream of Celery soup, undiluted
1 - 10.75 oz. can Cream of Chicken soup, undiluted
2 Cups milk

Combine first four ingredients in a Dutch oven;
 bring to a boil.
Cover, reduce heat and simmer for 30 minutes.
Stir in soups and milk, heat thoroughly.

Garnish with: 
grated cheese, diced ham or bacon
Yield: 2 1/2 quarts

Enjoy! Enjoy! Enjoy!

Tip for chopping/dicing onions:
Remove outer peel  and first layer of onion.
Cut into rings. Lay each ring flat and cut in half. 
Starting on one end of the half make small cuts.
As you scoot the onion ring counter-clockwise,  
the rings will come apart leaving only small pieces
of the onion.


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