Hash-Brown Potato Soup

By Susan52

Start with frozen hash brown potatoes and you have most of the work done on this soup before you start! Greek yogurt adds a nice tang to the creamy concoction.

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 8 cups frozen shredded hash brown potatoes, partially thawed (such as Ore-Ida)
• 6 cups reduced-sodium fat-free vegetable or chicken broth
• 1/4 cup all-purpose flour
• 1 (12-ounce) can evaporated skimmed milk or 1 1/2 cups whole milk
• 3/4 cup Greek nonfat plain yogurt
• 1 teaspoon salt
• Black pepper, freshly ground
• Green onion, chopped (Optional)
• White Cheddar cheese, grated (Optional)
• Bacon, cooked and crumbled (Optional)

Preparation

Step 1

Heat oil in a large saucepan. Add onion and sauté until tender, about 8 minutes.

Add hash browns and broth. Bring to boil, reduce heat, and cook, covered, 8 to 10 minutes.

In 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.

Remove from heat and stir in yogurt, salt and pepper. Don’t boil after adding yogurt. Stir until well combined. Top with green onions, cheese and bacon if desired.