Speedy Spud Soup

Name: Speedy Spud Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 servings (2 quarts).
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 shredded cheddar cheese; 1/2 teaspoon garlic salt; Cooked crumbled bacon

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 shredded cheddar cheese
1/2 teaspoon garlic salt
Cooked crumbled bacon

Directions

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.

Nutrition Facts

1 cup: 331 calories, 22g fat (13g saturated fat), 65mg cholesterol, 674mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 10g protein.

Originally published as Stuffed Spud Soup in Holiday & Celebrations Cookbook 2005

Reviews

My Review

Click stars to rate

Average Rating:

gunslinger

Jan 21, 2019

This is a very quick easy soup to make and it is delicious. I didn't have the shredded hash browns so I used the cube ones. You could also add ham to this to make it a heartier meal.I will be making this often!