Creamy potato soup

0 me gustan 0 comentarios Receta por Jennifer Trumble

Ingredientes para 13 Servings (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 each) sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

0 min

Instrucciones

1. In a large saucepan, combine the hash brown potatoes, water and onion. Bring to a boil. Reduce the heat; stir in the soup and cheese. Cook and stir until cheese is melted.

2. Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil).

segundos, potato, soup January 04, 2013 03:57

Autor Quickcooking 2009