This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Jazzy Potato Soup - TastyPlanner.com
Nice and easy:)
Recipe Source: K. Kashman
32 oz. frozen shredded hash browns
8 oz. cheddar cheese
16 oz. sour cream
1/2 finely chopped onion
1 Can Cream of Mushroom Soup
1 stick of butter, melted
4 cups of milk
Preheat oven to 375. Take hash browns out of freeze to thaw. Melt butter in large mixing bowl. Chop onion and add to butter, along with soup, sour cream and cheddar cheese. Stir in potatoes; add salt and pepper to taste. Spread into 9 × 13 baking dish and bake for 1 hour (cover with foil last 15 mins).
After baking, let cool a bit and then scrape out into large mixing bowl. Add 2 cups of milk and stir, then blend with mixer until it has the lumpy but creamy consistency of soup. If it’s too thick, add 1/2 cup of milk at a time until it has the consistency you prefer. Pour into crockpot and warm on low to blend flavors before serving.
- Times saved to recipe box: 1
- Times Recommended: 0
- Times added to planner: 2