 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This recipe comes from the October 2009 issue of Better Homes and Gardens. It is a little different from similar recipes, in that it uses roasted red peppers and refrigerated shredded hash browns. I haven't made this recipe, but I have made other soups with hash browns and they were wonderful. I can't wait to try this one! Ingredients:
1 bunch green onion |
3 tablespoons olive oil |
3/4 cup bottled roasted red pepper, drained |
3/4 cup pale lager beer or 3/4 cup non-alcoholic beer |
2 cups refrigerated shredded hash brown potatoes |
2 cups milk |
8 ounces american cheese, shredded |
1/4 teaspoon paprika, plus additional for sprinkling |
Directions:
1. Slice green onions, separating white and green parts. In Dutch oven over medium heat cook white portion of green onions in 1 T hot oil until tender.
2. In blender, combine red peppers, cooked onions, beer and 1 c potatoes. Process until smooth and return to pot. Bring to a boil. Reduce heat - simmer uncovered, 5 minutes.
3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot. DO NOT BOIL!
4. In skillet cook remaining potatoes in remaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels, sprinkle with paprika.
5. Top with potatoes, onion tops and paprika.
|
|