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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
32 ounce(s) chicke broth |
5 cup(s) shredded (hash brown) real potatoes purchase shredded |
1 cup(s) onion chopped |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
2 tablespoon(s) flour |
12 ounce(s) evaporated skim milk can |
4 ounce(s) reduced fat cheddar cheese shredded |
1/3 cup(s) green onions chopped |
Directions:
1. Combine Chicken Broth, Shredded Hash Brown potatoes, Onion, salt and pepper in a Dutch oven. Bring to boil. Reduce heat. Simmer uncovered for 20 minutes.
2. Combine flour and milk in a small bowl. Stir until smooth. Add to potato mixture.
3. Cook over medium heat, stirring constantly for 5 minutes or until thickened.
4. In batches, pour potato mixture into a blender. Process until smooth.
5. Return mixture to Dutch oven. Add cheese. Cook over medium heat until cheese melts.
6. Ladle into bowls. Top with green onion and or/crumbled bacon or additional cheese.
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