Creamy Potato Soup
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Creamy Potato Soup
Creamy Potato Soup
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups water
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 cup (8 ounces) sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil). Makes about 3 quarts.
1 package (30 ounces) frozen shredded hash brown potatoes
6 cups water
1/3 cup chopped onion
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 cup (8 ounces) sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil). Makes about 3 quarts.
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