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hash-brown potato soup

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

Easy and good. If you have a bag of hash browns, but no potatoes on hand -- you can still make a great soup. Got this from Relish Magazine in our local paper last weekend. Yummy!

yield serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For hash-brown potato soup

  • 2 Tbsp
    olive oil
  • 1 c
    chopped onion
  • 8 c
    frozen shredded hash browns, partially thawed
  • 6 c
    reduced-sodium fat-free begetable or chicken broth
  • 1/2 c
    all purpose flour
  • 1 can
    (12 oz) evaporated skimmed milk or 1 1/2 cups whole milk
  • 3/4 c
    greek nonfat plain yogurt
  • 1 tsp
    salt
  • 1 tsp
    ground black pepper
  • chopped green onion, grated cheddar cheese, crumbled bacon as desired for toppings

How To Make hash-brown potato soup

  • 1
    Heat olive oil in a large saucepan. Add onion and sauté until tender about 8 minutes. Add hash browns and broth. Bring to a boil, reduce heat, and cook covered 8-10 minutes.
  • 2
    In small bowl, whisk together flour with 3/4 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
  • 3
    Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with desired toppings.
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