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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I'm a busy wife and mother with not a lot of time to spend in the kitchen. This time-saving soup recipe relies on frozen potatoes and canned soup. —Stacy Barron, Bentonville, Arkansas Ingredients:
1 package (24 ounces) frozen shredded hash brown potatoes, thawed |
1/2 cup chopped onion |
1/2 cup butter, cubed |
4 cups whole milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (4 ounces) shredded cheddar cheese |
1/2 teaspoon garlic salt |
cooked crumbled bacon |
Directions:
1. In a large saucepan, cook and stir the potatoes and onion in butter over medium-low heat for 10 minutes. Stir in the milk, soup, cheese and garlic salt. Cook, uncovered, for 20 minutes or until potatoes are tender. Garnish with bacon. Yield: 8 servings (2 quarts).
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