Creamy potato soup

0 likes 0 comments Recipe by Jennifer Trumble

Ingredients for 13 Servings (about 3 quarts)

1 package (30 ounces) frozen shredded hash brown potatoes

6 cups water

1/3 cup chopped onion

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

4 ounces process cheese (Velveeta), cubed

1 cup (8 ounces each) sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

0 min

Directions

1. In a large saucepan, combine the hash brown potatoes, water and onion. Bring to a boil. Reduce the heat; stir in the soup and cheese. Cook and stir until cheese is melted.

2. Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil).

main courses, potato, soup January 04, 2013 03:57

Author Quickcooking 2009