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Easy Potato Soup

1:00 AM, Mar 6, 2013   |    comments
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1 (16 ounce) bag frozen hash brown potatoes, thawed
1 cup chopped onion
1 (11 1/2 ounce) can chicken broth
2 cups water
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk


Combine potatoes, onion, broth and water in a Dutch oven. Bring to boil, cover and reduce heat and simmer 30 minutes.
Stir in soups and milk. Heat thoroughly. Garnish with shredded cheddar cheese, diced cooked ham or bacon. Yield 2 1/2 quarts

From "Recipes and Remembrances" The Old and New of Grandview; Grandview Baptist Church, Maryville, TN.
Compliments of Lynda Sands

Presented by: Olivia Sipe, Miss Olivia's Kitchen

Date Aired: March 06, 2013

Olivia Sipe, Miss Olivia's Kitchen

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