Nancy and Nancylanders: Well it's once again chilly and rainy in Southern California and cold and snowy in other parts of our great nation (Soup Weather) so I want to share a FANTASTIC recipe that I received recently from a former shipmate of mine. As some of you know, I only share recipes that I've tried and can guarantee to be 'Keeper' recipes. This is definitely one of them.
Mr. Myron Drinkwater - Lake Forest, CA

Great Potato Soup

1 (2 lb) bag frozen Ore-Ida Southern Style hash brown potatoes *
1/4 lb (1 stick) butter
1 medium onion, peeled and diced
1 (14.5 oz) can Cream of Chicken Soup
1 (14.5 oz) can Cream of Celery Soup
1 (15 oz) can chicken broth
8 oz cream cheese
salt and ground black pepper, to taste

* Southern Style frozen hash browns are diced potatoes that are cut in about 1/4-inch dice. They can be found in the frozen food section of your grocery store or supermarket.

Boil the hash browns in boiling water until tender, about 5 to 7 minutes, then drain in a colander. Saute the diced onion in the butter in a skillet over medium heat until soft and translucent. Mix all ingredients in a soup pot or Dutch oven and bring to a low boil over medium heat. Then immediately reduce the heat to low, season with salt and ground black pepper to taste and simmer for 15 or 20 minutes. Add milk or more chicken broth if the soup is too thick for your desires. Suggested as toppings are sliced chopped green onions, shredded cheddar cheese and/or bacon bits or cooked and crumbled bacon.
Yield: 8 servings.


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