[vc_row][vc_column][vc_column_text]I distinctly remember certain foods that were served each season when I was a child. During the winter, soups appeared on our menu every week. There was mom’s taco soup served with cheddar cornbread, classic chicken noodle and broccoli and cheddar. I loved warming up with different soups throughout the winter months; even those from red and white cans. My favorite soup was one that my grandmother made every year. I can still see her putting all of the ingredients into one big pot, creating a delectable batch of potato soup. I loved to smell it as it was cooking. When it was finally ready, I relished every single bite!
Every year, when temperatures begin to plummet, I long for a bowl of my grandmother’s soup. Unfortunately I don’t have her recipe, so I am unaware of every ingredient she added to it, but when it comes to satisfying my craving, I have found this quick and easy recipe does the trick. It calls for frozen hash browns which cuts down on prep time and allows me to whip this up in a pinch. It’s both a delicious and hearty soup thanks to protein-rich milk and cheese. Give it a try and keep warm with soup this winter!
Easy Potato Soup
- 16 ounces frozen hash brown potatoes (cubed)
- 1 cup chopped onions
- 1 (14 ½ ounces) can chicken broth
- 2 cups water
- 1 can (10 ¾ ounces) cream of celery soup
- 1 can (10 ¾ ounces) cream of chicken soup
- 2 cups milk
- ¾ cup shredded cheddar cheese
Combine potatoes, chopped onions, chicken broth and water; bring to a boil. Cover. Reduce heat and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Add cheese – allow to melt completely. Garnish with bacon bits or chives as desired.
Guest post by Sarah White, MS, RD, LDN
Sarah White is a Registered Dietitian in Tennessee where she works as a pediatric dietitian at East Tennessee Children’s Hospital. Through her involvement in the Healthy Ways Clinic and various community efforts, Sarah helps children and teens lead healthier lifestyles.