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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another VERY QUICK and EASY, yet VERY TASTY soup. This recipe was handed down to me by my mother (who would usually rather eat out than cook). My family loves this with a salad and bread. It is comforting on a cold winter day. Ingredients:
2 tablespoons butter |
1/2 cup shredded carrot |
1/2 cup frozen onion |
3 cups frozen southern style hash brown potatoes |
1 (14 ounce) can chicken broth |
1 teaspoon salt |
1/8 teaspoon pepper |
2 cups half-and-half (1 pint carton) |
Directions:
1. Melt butter in large sauce pan.
2. Sauté carrots and onion until soft, not brown.
3. Stir in potatoes, broth, salt and pepper.
4. Bring to a boil, simmer 10 minutes or until potatoes are tender.
5. Stir in cream and heat through.
6. Thicken with flour water.
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