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This is a really great recipe and it's done in about 20 minutes. I did change a few things, I left out the celery salt, white pepper and dry mustard. I didn't have them on hand. I did use fresh black pepper and add about 1/4 ts more of salt and garlic powder. I use the hashbrowns with onion and peppers along with adding the onion flakes (we love onions and garlic). We just loved the suop. I did enjoy the browned hashbrowns, it just add to the flavor of the soup. When I served it I add bacon, low fat shredded chedder cheese and chopped green onions. This will be add to the winter soup rotation. Made for My-3-Chef Fall 2008.