It's been really cold, not to mention snowy and icy, in Nashville lately, so we've been looking for warm, comfort foods for dinner. So, the other night, I whipped up a pot of one of our faves - Potato Cheese Soup.
I've always been a big fan of potato cheese soup but had never found a recipe that lived up to the soups I'd order out. This one is from the Kraft Food and Family magazine and it couldn't be easier. It is definitely one of our favorite go-to dinners, and I almost always have the ingredients on hand.
Here's what you need:
3 c milk
2 c frozen shredded hashbrowns
1 can cream of potato soup
1 can cheddar soup (not in the original recipe but we like it cheesy)
bacon (I skip the bacon usually)
green onions, chopped
Combine the milk, hashbrowns, and soups in a stockpot. Bring to a boil and simmer for 10 minutes. Be sure to stir with a whisk often so the hashbrowns don't cook too much on the bottom - unless you're like my hubby and like the crispy ones!
Meanwhile, I whip up a couple of grilled cheese sandwiches to serve alongside the soup. When the soup is ready, top it with some shredded cheese, bacon and green onions.
YUM! And what could be easier?