HASH-BROWN POTATO SOUP

Hash-Brown Potato Soup image

Provided by Sharon Whitley @aggiemom20002000

Number Of Ingredients 10

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2 tablespoon(s) olive oil
1 cup(s) chopped onion
8 cup(s) frozen shredded hash browns, partially thawed
6 cup(s) reduced-sodium fat-free begetable or chicken broth
1/2 cup(s) all purpose flour
1 can(s) (12 oz) evaporated skimmed milk or 1 1/2 cups whole milk
3/4 cup(s) greek nonfat plain yogurt
1 teaspoon(s) salt
1 teaspoon(s) ground black pepper
- chopped green onion, grated cheddar cheese, crumbled bacon as desired for toppings

Steps:

Heat olive oil in a large saucepan. Add onion and sauté until tender about 8 minutes. Add hash browns and broth. Bring to a boil, reduce heat, and cook covered 8-10 minutes.
In small bowl, whisk together flour with 3/4 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 desired toppings.