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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 3 |
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I've been making this soup for years. It's our tradition for Halloween night. It's quick and easy, especially with the use of frozen hashbrowns. The taste and texture of this soup is creamy, smooth, and YUMMY! It doesn't have that gritty/mealy texture that potato soup usually has. I know if you try it, you won't be disappointed! **This recipe is for a double batch - please feel free to half it for a smaller family** Ingredients:
2 medium onions, chopped |
2 celery ribs, chopped |
2 medium carrots, grated |
1 cup butter |
4 tablespoons all-purpose flour |
8 cups milk |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
1 cup process american cheese, cubed (velveeta) |
32 ounces frozen hash browns, southern style (cubed) |
3 teaspoons seasoning salt |
2 lbs cocktail franks, cut in half (little smokies) |
Directions:
1. In a Dutch oven, saute onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add little smokies, soup, cheese, potatoes and seasoned salt; mix well. Cook and stir gently so as not to completely break up all the potatoes until cheese is melted and soup is heated through.
2. Can also use 8 cups of cooked, peeled, and diced potatoes - about six large potatoes.
3. Serving size is about 1 cup.
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