My Simple Recipe for Potato Soup

The weather has been crazy lately. It was in the seventies today, but I was wearing my heaviest coat and two pairs of gloves last week. My husband and I eat a great deal of soup on a regular basis, but we eat a ton of it when the weather turns cold. We enjoy warm comfort food when the snow blows and ice forms.

I've had several requests for my soup, chili, and ham & beans recipes lately. Since I've shared my chili and ham & beans recipes with you before, I decided to share my potato soup recipe with you today.

This is a super simple recipe that uses shortcuts. I'm a busy lady with precious little time to cook, and my husband seems to think he needs to eat every single day. Therefore, quick and simple are my friends.

Margarite's Potato Soup

Ingredients

1 (32 ounce) bag of frozen southern hashbrowns (the cubed kind)

1 (32 ounce) container of chicken broth

1 (10.5 ounce) can of cream of chicken soup

1 teaspoon black pepper

1 teaspoon garlic salt

1 tablespoon chopped chives

1 teaspoon garlic & herb seasoning

Water

Directions

In a large stockpot, whisk together chicken broth and cream of chicken soup. Bring to gentle boil on medium high heat. Stir in hashbrowns and seasonings. Fill chicken broth container with water, close lid, and give it a good shake. Then add to pot. Reduce heat and simmer 30 minutes, stirring occasionally.

Note: this recipe is delicious with an added cup of shredded rotisserie chicken and 1/2 yellow onion. Just be sure to add more liquid if you add more ingredients.

I believe cooking is an art. I often add things to my soup recipes such as leftover green beans and baby carrots. Whatever I have that sounds good is likely to end up in my stockpot.

Food doesn't have to be complicated to be delicious. Enjoy the simple things.

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