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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!

read more
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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