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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy! Ingredients:
1 (32 ounce) package frozen hash brown potatoes |
1/2 cup chopped onion |
water |
2 tablespoons butter |
6 ounces sour cream |
1/2 lb velveeta cheese, cut in small cubes |
salt |
pepper |
garlic powder |
milk |
4 slices bacon, cooked crisp and crumbled |
Directions:
1. Place potatoes and onion in large pan and barely cover with water.
2. Cook until potatoes are tender; do not drain.
3. Mash with potato masher to desired consistency.
4. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
5. Heat until cheese is melted - do not boil.
6. If mixture is too thick, add milk to desired soupy consistency.
7. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!
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