The Ferguson Recipes

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Hash Brown Soup

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10 to 12 servings

Ingredients

4 pounds hash browns (frozen or freshly shredded potatoes)
4 tablespoons butter (divided use)!
1 medium onion, diced
1 large green bell pepper, diced
2 quarts chicken stock
1 quart heavy cream
2 tablespoons chicken base
1 teaspoon white pepper
1 cup instant mashed potato mix

Directions

Brown potatoes in 2 tablespoons butter.
In large stock pot, sauté onion and bell pepper in 1 tablespoon butter.
Cook until onions are transparent, then add the hash browns, stock, cream, chicken base, white pepper and remaining 1 tablespoon butter.
Bring to a boil.
Add mashed potato mix slowly to thicken.

The Cook: Carol Jancsi Keywords: soups, potatoes, hash browns, mashed potato mix
Category: Soups
Cookbooks: Cooking With Cow (Carol Jancsi), From The Ferguson Family
Recipe #669 was added on January 31, 2009 by deebeeeff and last updated on November 02, 2021.

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