- 1 onion, chopped
- 1 tablespoon butter
- 3 (14 ounce) cans chicken broth
- 1 (32 ounce) bag frozen hash browns
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 1/2 cups milk
- 8 oz of cheddar cheese
- 1/2 teaspoon of pepper
- Sprinkle of Cayenne Pepper
- Sour cream ( optional)
In a medium size skillet melt butter and cook onions till browned. In a large stockpot – place onions, chicken broth and bring to a boil. Add hashbrowns and bring back to a boil.
Add soups, milk, seasoning – bring back to a boil.
Add 6 oz of cheese and mix till cheese is melted.
Garnish with remaining cheese and sour cream.
Thumbs up! I love potato soup and I like hashbrown soup because it's so easy to make. This was a great, tasty recipe that I'm sure I'll use again in the future!