Easy Frozen Potato Soup
By kk10
Rate this recipe
2/5
(6 Votes)
0 Picture
Ingredients
- 6 C. Water
- 7 Chicken Bouillon Cubes
- Chopped Green Onion
- Salt, Pepper, Garlic
- Bacon
- 2 Frozen pkgs Frozen Hash Browns (cubed)
- 1 pkg (8oz) Cream Cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
boil water, cubes, and seasonings.
Add Hash browns and some bacon for flavor
Step 2
Reduce heat until Potatoes are done
Step 3
Add cream cheese, simmer until melted and creamy
Step 4
garnish with onions, shredded cheese, and bacon
You'll also love
-
Christa’s Favorite Juice
2/5
(5 Votes)
-
Jen's Green Leafy Lettuce Salad
2/5
(5 Votes)
-
Fast Baked Potatoes
2/5
(5 Votes)
-
Crockpot Potatoes
2/5
(4 Votes)
-
Lorraine's Kitchen Sink Tomato Soup
2/5
(4 Votes)
-
Varuthu araitha rasam
2/5
(2 Votes)
-
CLAM-LESS CHOWDER
0/5
(0 Votes)
-
Homemade Hashbrowns
0/5
(0 Votes)
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
Review this recipe