Hash Browns Potato Soup

SmHerndon's Note:

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!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 (32 ounce) package frozen hash brown potatoes
• ½ cup chopped onion
• water
• 2 tablespoons butter
• 6 ounces sour cream
• ½ 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. Cook until potatoes are tender; do not drain. Mash with potato masher to desired consistency. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
2. Heat until cheese is melted - do not boil. If mixture is too thick, add milk to desired soupy consistency. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!

Reviews

[Chef #1053553]

This is a wonderful soup for cold winter days. Very filling!

[Bales']

Very good and a quick recipe for a weekday meal. My kids love it and actually ask me to make it often.

[*Parsley*]

Great "shortcut" recipe for a wonderfully thick and cheesey potato soup. I did add the optional butter and I used cheddar cheese instead of Velveeta. Used my hand-held immersion blender instead of a masher. I garnished with chives and the bacon. I'll make this again. Thanx!