Nancy's Easy Potato Soup

 Nancy's Easy Potato Soup

Recipe 50 of 52

Vegetarian Entree #7

    Next to last recipe for this Fifty-two in Twenty-two and I am late writing about it, because you know "life happens" and sometimes things get away from us, which we've planned to do. Nancy's Easy Potato Soup is in the 1997 Sharing our Best cookbook by the Greenville High School - Class of 1997.  This Greenville High School is in Greenville, Texas. This soup was really, easy. It took just about 53 minutes to make, from pulling out the pan from my cupboard to turning off the stove. It was perfect for a cold, Winter's day and I do plan to make this again. Enjoy with a salad, 1/2 sandwich or a nice piece of toasted and buttered bread. I got yummy Bolillo bread from a Fiesta grocery store.  Bolillo bread is like french bread, but is shorter and wide. Bolillo bread makes great sandwiches and garlic bread. I sprinkled shredded Monterrey Jack cheese and chopped green onion on my bowl. I would make this soup again. You should try it; it really was quick, easy and tasty.  

    I had to substitute a bag of cubed style hash browns with green & red peppers for the bag of hash browns, because that was literally the only bag at the grocery. That said, I would recommend the hash browns with peppers in it, because it added color and a little extra flavor. The recipe also calls for chicken broth and cream of chicken soup. To keep this a vegetarian recipe, I substituted vegetable broth and used two cans of cream of celery soup, instead of one cream of chicken and one cream of celery. You can keep the original recipe or make substitutions like I did. You could also sprinkle cooked bacon as a topping, if you eat meat. 

Ingredients:

16 oz package frozen hash browns (I used chunked style with red & green peppers)

1 cup chopped onions (the recipe calls for 3 or 4 green onions, but I used regular sweet onion)

1 can vegetable broth (the original recipe says chicken broth)

2 cups water

2 cans cream of celery soup (the original recipe calls for one can cream of celery and one can cream of chicken)

2 cups milk

black pepper to taste

red chili pepper flakes (optional)

shredded cheese (optional)

chopped green onion (optional)

Directions:

Mix together hash browns, onion, broth and water in a Dutch oven (or large pot). Bring to a boil, then cover and simmer for 30 minutes. Stir in milk and canned soup. 

Nancy's Quick and Easy Potato Soup

Fresh Bolillo bread (with a cameo by the grapes I'd also bought; lol)    `