Quick Potato Soup

Serves: 5
Total Calories: 1,621


1 (16-ounce) bag frozen hash browns (square)
1/2 (16-ounce) bag frozen hash browns (shaved)
2 (14 1/2-ounce) cans chicken broth
1 small onion, diced
2 (10 3/4-ounce) cans cream of chicken soup
2 cups skim milk
1 salt and pepper to taste
1 garlic salt (optional)
1 grated cheese, chives, and real bacon bits for garnish


Bring hash browns, chicken broth, and onion to a slow boil. Simmer until potatoes are tender. Stir in cream of chicken soup and milk. (Add one can at a time, depending on how thick you like your soup.) Salt and pepper to taste. Add garlic salt, if desired. Let mixture simmer for 10–15 minutes, stirring occasionally. Top with grated cheese, chives, and real bacon bits.

Nutritional Facts:

Serves: 5
Total Calories: 1,621
Calories from Fat: 181

This Quick Potato Soup recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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