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Categories:
butter onions chicken broth potatoes all-purpose basil salt ground black pepper garlic salt hot sauce milk
Viewed: 54 - Published at: 4 years agoIngredients
- 4 1/2 tablespoons butter
- 1 1/2 cups frozen chopped onions
- 1 1/2 (14.5 ounce) cans chicken broth
- 1 (24 ounce) package frozen hash brown potatoes (such as Ore-Ida(R) Steam n' Mash(R)) Garlic Seasoned Potatoes)
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons dried basil
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon garlic salt
- 1 1/2 dashes hot sauce (such as Louisiana(R))
- 1 (12 ounce) can evaporated milk
Method
- Melt butter in a large skillet over medium heat; cook and stir onions until softened, about 5 minutes. Slowly pour chicken broth over onions; add potatoes, flour, basil, salt, pepper, garlic salt, and hot sauce.
- Bring chicken broth to a boil; reduce heat to low and simmer, stirring and mashing potatoes often using a potato masher, until soup is cooked through and smooth, 20 to 25 minutes. Stir evaporated milk into soup.