I was thinking the whole way home, wondering what I was going to make that I could get done in a half hour or less. Then I remembered one of my favorite shortcuts and was kicking myself that I didn't remember to include it in my initial "staples" post.
The shortcut, frozen hash browns, the diced ones. Just think of all the time you'll save not washing, peeling and dicing spuds.
I think part of the reason I may have overlooked this item is because we are in Spring heading towards Summer and soups aren't on the brain as much as they are when fall sets in. But as I was driving home tonight, near dark, in the rain, I thought to myself, this feels more like a Fall day than Spring. Just like that, soup was on my mind.
This soup is so amazing, it's not my all time favorite potato soup but it's near the top of the list. But when it comes to speed, this recipe is Queen.
I had the groceries put away and we were eating within a half of hour of me getting home.
Fast and Yummy Potato Soup
Serves 6-8
Ingredients:
1 Onion, chopped
1 Tbsp oil
48 oz Chicken Broth (tonight I used Better than Bouillon)
32 oz Bag Frozen Hash Browns (get the diced, not shredded. Sometimes I even get the ones with peppers)
1 lb Ham, Chopped
10.75 oz Can Condensed Cheddar Soup
10.50 oz Can Cream of Chicken Soup
12 oz Can Evaporated Milk
4 C Shredded Cheddar Cheese (my family likes the extra sharp)
Instructions:
In a large pot heat onions in oil over medium high heat to soften.
Add broth to pot and bring to a boil.
Once boiling add hash browns and return to a boil.
Add chopped ham, return to boil.
Add both soups and evaporated milk and bring back up to a simmer.
Add shredded cheese, reserving enough for garnish if desired and stir until melted.
Remove from heat and serve garnished with reserved cheese if desired.
For those keeping track, I'm still saving money and losing pounds 😍not a lot of pounds this week, but I'm not dieting and the scale is still heading in the right direction.
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