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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Nothing fancy here. Satisfies my salt-starch craving. Ingredients:
3 cups water |
2 lbs frozen hash brown potatoes |
1 3/4 cups chicken broth |
1/2 cup butter or 1/2 cup margarine |
2 (10 1/2 ounce) cans cream of chicken soup |
2 cups milk |
Directions:
1. Add water and hashbrowns in a large pot.
2. Boil until hashbrowns are tender.
3. Add remaining ingredients.
4. Heat until desired thickness; adjust seasoning to taste with salt and lots of coarse black pepper.
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