Easy Potato Soup

[NanaJ]

Here is a very quick, easy and very good potato soup recipe.

48 ounces chicken broth
2 bags Ore Ida O'Brien hash browns
8 ounces cream cheese
8 ounces velveeta cheese
salt/pepper to taste

Heat chicken broth, add rest of ingredients. Cook until cheese is melted and soup is bubbly.

[jand803]

Thank you for sharing. It definitely sounds easy. We have a snow storm here now, so won't get to the grocery for a couple of days. But when I do, I will be buying these ingredients. It is soup weather here in Indiana.

[Pennies_From_Heaven]

This sound wonderful on a day like today. It is snowing here and lots of roads and businesses are closed or are closing early, hopefully I can get by the store to get the things I need to make this.

[sharong]

I love potato soup and this variation sounds great!

[miezimau]

hmm that sounds soo good. I will try it in the Crockpot tomorrow.

[tndenim]

That sounds great. I'm a huge potato soup fan. I just made some Sunday as a matter of fact. this sounds pretty easy. But I think I'll add some chopped onions, carrots and celery too! I love loads of veggies in my tatersoup! But I hate peeling taters - so this will work for me!

[NanaJ]

That sounds great. I'm a huge potato soup fan. I just made some Sunday as a matter of fact. this sounds pretty easy. But I think I'll add some chopped onions, carrots and celery too! I love loads of veggies in my tatersoup! But I hate peeling taters - so this will work for me!

That sounds like it would taste good in it too. It will just take longer to cook. I think that I would cook my veggies in the chicken broth first then add the other ingredients.

[KathyJT]

This sounds really good. I never thought about using hash browns.

[Monermaje]

Easy Cheesy Potato Soup

Ingredients:

1 stick butter
1/2 cup diced onion
6 large (4 1/2 pounds) potatoes, diced
water
2 teaspoons chicken bouillon granules or 2 cubes
12 ounces dairy sour cream
1 pound processed block cheese (such as Velveeta®)
10 slices bacon, cooked and crumbled
1 tablespoon salt
freshly ground black pepper to taste

Preparation:

Cook onion in 1 tablespoon of the butter until wilted. Add potatoes, bouillon and sufficient water just to cover. Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking.

Cook bacon while potatoes are simmering. Crumble.

Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined.

Taste for salt. Top with freshly ground pepper and crumbled bacon.

Garnish with snipped chives if desired.








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