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STUFFED SPUD SOUP




List of Ingredients



• 2 LBS. FROZEN HASH BROWNS
  
• 1/2 CUP MELTED BUTTER
  
• 1/2 CUP CHOPPED GREEN ONION
  
• 1 ( 10 OUNCE ) CREAM OF CHICKEN SOUP
  
• 1 PINT OF HALF AND HALF
  
• SALT AND PEPPER TO TASTE
  
• 2 CUPS SHREDDED CHEDDAR CHEESE
  
• PARSLEY FLAKES
  






Instructions



1. THAW OUT HASH BROWNS IN REFRIGERATOR OVERNIGHT. SAUTE ONION IN BUTTER FOR 2 MINUTES. ADD CAN OF SOUP, 1/2 AND 1/2 AND POTATOES. HEAT GENTLY
   
2. GARNISH WITH CHEESE AND PARSLEY FLAKES.
   
3. 8 TO 10 SERVINGS