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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe my Aunt Barbara makes. It is super easy and good. It keeps for a while, reheats well and is perfect for those office luncheons! Everyone at work loves it!! I cook it the night before and then put it in a crock-pot for the luncheon. You can also top it with baked potato goodies like bacon pieces, cheese and chives. This is easily doubled. When I double it though, I usually still use just one can of evaporated milk. Ingredients:
1 (32 ounce) bag southern style hash browns (these are the small cubes) |
1/2 onion, chopped (to taste) |
1 (13 ounce) can evaporated milk (can use fat free) |
1/2 cup parkay margarine |
salt and pepper (to taste) |
water |
Directions:
1. Put frozen potatoes in soup pot.
2. Fill with water just to the top of the potatoes.
3. Add milk, margarine, evaporated, milk and some salt and pepper.
4. Cook over medium/medium-high heat until boiling, stirring occasionally.
5. Allow to boil about 15 minutes, stirring regularly so it doesn't stick.
6. Reduce heat to low and allow to simmer until potatoes are soft and ingredients are well blended (about 30-40 minutes), stir occasionally.
7. If it is not the desired consistency, a thick creamy soup, you can mix a little flour and water in a cup and slowly stir it in to the soup.
8. Add salt and pepper to taste.
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