Sandra's Potato Soup
Karen Seavers
ingredients
- 32 oz bag frozen O’Brien hash browns (the
- kind with bits of red & green peppers)
- 1 cup chopped onion
- 1 Tbs margarine
- 2 cups water
- 1 can chicken broth
- 1 can cream of celery soup
- 1 can cheddar cheese soup
- 2 cups milk (milnot makes it richer)
- 1 package instant mashed potatoes
- (loaded baked potato variety works
- well)
directions
- 1
Cook chopped onion in margarine till tender in pan or microwave.
- 2
Combine onions, thawed hash browns, chicken broth, and water in crock pot. Cook till tender, about 30 minutes.
- 3
Add soups, milk and instant mashed potatoes. Simmer till ready to eat. Adjust amount of milk to desired thickness.
Source: Karen Seavers
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