Tuesday, October 13, 2009

Baked Potato Soup With All the Fixings

The only thing about it being cold outside is "soup season."  There is nothing like making a big pot of soup after being stuck in the cold all day.  This one was quite yummy.  Melinda submitted the recipe at cooking club a few months back, and I've been wanting to try it...and here it is!

2 lbs. frozen hash browns, thawed (I use the shredded type)
1/2 c. butter
1/2 c. chopped green onion
1 (10 oz.) can Cream of Chicken soup
1 tsp. salt
1/2 tsp. pepper
2 c. half & half cream
2 c. milk
2 c. shredded cheddar cheese
dash Tobasco Sauce

Saute onions in butter. Add soup, half & half, milk, and thawed potatoes. Stir in cheese and heat gently until melted. Add Tobasco sauce.  Serve with additional cheese and bacon bits.

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