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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 13 |
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âA friend brought me this soup when I was sick,â writes Pat Maruca from Philippi, West Virginia. âIt tastes like it simmered for hours, but basic ingredients make it a snap to prepare.â This oneâs sure to chase the chillS away! Ingredients:
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) sour cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in 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). Yield: 13 servings (about 3 quarts).
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