Today, I’m linking up with Kelly for Show Us Your Life and it’s all about Soups.
I have to edit myself when it comes to making soups. My husband and I are completely opposite, he doesn’t really consider soup an actual main dish, while I could eat it for lunch and dinner. I love cooking a big pot of soup when the weather is cool (or anytime really). There’s something extremely comforting about a bowl of soup (especially if you pair it with a grilled cheese).
One of my favorite soups it Loaded Potato Soup, I’m constantly trying out different versions at restaurants.
But, I have to be honest, I’m really partial to the version we make around here. It’s simple, quick, and you don’t have to peel a single potato.
Do I have your attention yet?
And you don’t have to chop up on onion.
Seriously.
- 1 bag frozen hash browns (30 oz)
- 2 cans reduced fat cream of chicken soup
- 2½ soup cans full of milk
- 1 8 oz. container of french onion dip (if you have Barber's in your area, get that one, it's the best)
- ½ stick of butter
- Salt and pepper to taste.
- Garnish with bacon and cheddar.
- In a Dutch oven, melt butter.
- Add dip, soup, and milk.
- Stir until soup is smooth.
- Add hash browns.
- Cook on medium heat until potatoes are done and soup is heated thoroughly. The longer it cooks, the better it taste, so I usually let mine cook over low heat for 20-25 minutes.
- Garnish with bacon and cheddar.
My goodness that does look simple! Love it, totally trying it – I’m a big loaded potato soup fan!
Oh man oh man, i’ve been looking for a great potato soup recipe! I’m such a sucker for the potato soup at la madeleine. You definitely had me at “you don’t have to peel a single potato”. I’m sold 🙂