Sunday, January 11, 2009

Potato Soup

In large pot:
  • 1 (30 oz) bag of frozen hash browns (I used Orida in little chunks-not shredded)
  • 2 small cans of chicken stock and 1 and a half cans of water
  • 1 small onion chopped
  • 2 tsp garlic powder (or fresh minced garlic if you prefer)
Bring to boil and cook 10 minutes until potatoes and onions are really tender

Reduce heat and add:
  • 2 cans cream of celery soup
  • 4 oz Velveeta cheese

Continue to heat and stir until cheese melts.


  • 1 c. of sour cream and heat through
  • diced ham (if desired)

Top with shredded cheddar cheese, crumbled bacon and chives.

Good with cornbread too!

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