Recipe of the Month: Potato Soup

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By Romayne Lay

INGREDIENTS

1 lb. ham 1/2 C. butter 1/3 C. parsley 32 oz. frozen hash browns 1/2 gal. milk 2 cans cream of chicken soup 1 tsp. salt 1-8 oz. cream cheese

COOKING INSTRUCTIONS

Melt butter and cream cheese together. Add cream of chicken soups, milk and salt. Stir until smooth. Then add ham, potatoes and parsley. Cook for 45 minutes. Editors note: we like garnishing our potato soup with chopped green onions, shredded cheese or bacon to taste.
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Tags: potato soup, recipe of the month

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