Tuesday, October 25, 2011

Stuffed Spud Soup

This recipe is from a book called "Just a Matter of Thyme" ©1992 from Among Friends.  I have made this soup numerous times and it is definitely a favorite.  I have made it in the crock pot and taken it to work.  It has also graced the entire trunk of my car once when I was transporting it.  Enjoy!

Stuffed Spud Soup
2 lbs frozen hash browns, thawed
½ cup butter
½ cup chopped green onion
1-10oz can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n Half or milk (I always use Half 'n Half)
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter, add soup, half 'n half and thawed potatoes.  Stir in cheese and heat gently.  Garnish and serve.  Serves 8-10.