Recipe Sharing - Loaded Potato Soup

Last week we had a little cold snap here in the St. Louis area and that made me start thinking about Fall.  And when I think of Fall, I always think about the return of comfort food.  I'm pretty much a seasonal cook -- I never have chili and such in the summer.  But as soon as the weather starts to cool down, I'm busting out the comfort food recipes.

This recipe happens to be my son's favorite.  It's probably the one recipe he makes so frequently he has the recipe memorized.  It's quick and easy and OH.SO.GOOD!

Ingredients:

1 - 16 oz. package of frozen shredded hash browns

2 cups milk

2 cups half-n-half

1 can condensed cream of celery soup

2 cups shredded cheddar cheese

1/4 cup green onions

1/2 cup bacon bits

1/2 teaspoon pepper

salt to taste

6 tablespoons butter

Put the milk, half-n-half, and butter in a large stockpot and heat on medium until the butter is melted.  I usually cut the butter into tablespoons to help it melt a little faster.  DO NOT BOIL.  When butter is melted, add in the remaining ingredients and heat for approximately 30 minutes. Everything can be dumped in the pot at the same time and heated, I just like to make sure the butter is melted first before adding everything else.  Garnish with cheese, bacon and/or green onions.  That's it.  It's just that easy. 

                                            

We usually serve this soup with some great bread from Panera or a loaf from the grocery that needs to be heated/baked.  

This soup is also great to deliver to someone who might be recuperating or just had a baby.  You can literally put all these ingredients together in a gallon size freezer bag (before cooking) and delivery it with a note to heat on the stove for 30 minutes.  It can also be frozen before cooking and stored in the freezer to be used at a future date.  If frozen, it should be thawed before heating.  Enjoy!

Linking up with:
Pint Sized Baker
Mandy's Recipe Box

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