Cheesy Hashbrown Soup

Serves: 7
Total Calories: 225


1/2 cup green onion, chopped
1/2 cup butter
1 (10 3/4-ounce) can cream of chicken soup
3 cups half-and-half or milk
1 (32-ounce) package frozen shredded hashbrowns, thawed
1 salt and pepper to taste
1 cup shredded Cheddar cheese
1 Garnish: chopped fresh parsley


In a Dutch oven over medium heat, sauté onion in butter. Add soup, half-and-half or milk, hashbrowns, salt and pepper. Stir in cheese; heat through. Sprinkle with parsley.

Tip: Keep a bunch of fresh green parsley in the fridge, ready to add a little color and a taste of the garden to meals anytime. Simply place the bunch, stems down, in a glass of water and cover the top loosely with a plastic sandwich bag.

Nutritional Facts:

Serves: 7
Total Calories: 225
Calories from Fat: 184

This Cheesy Hashbrown Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

More Recipes from the Comfort Foods Cookbook:
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