Hash-Brown Potato Soup

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 8 cups frozen shredded hash-browns, partially thawed (such as Ore-Ida)
• 6 cups reduced sodium chx broth
• 1/4 cup all-purpose flour
• 1 (12oz) can evaporated skim milk or 1.5 cups whole milk
• 3/4 cup greek yogurt
• 1 teaspoon salt
• black pepper, chopped green onion, grated cheddar cheese, crumbled cooked bacon to taste

Directions:

1. Heat oil in a large pot. Add onion and sautee until tender, about 8 minutes. Add hash browns and broth. Bring to a boil, reduce heat, and cook, covered, 8 to 10 minutes.
2. In a small bowl, whisk together flour with 1/3 cup evaporated milk. Add to potato mixture with remaining milk. Bring to boil, reduce heat, and cook, stirring, 10 minutes or until thickened.
3. Remove from heat and stir in yogurt, salt, and pepper. (Don't boil after adding yogurt.) Stir until well combined. Top with green onions, shredded cheese, and crumbled bacon.

Home