Cheesy Green Chile Potato Soup

With less than two weeks to go until a mind-bogglingly major heart surgery, my nerves are starting to come out in my appetite and food choices. When I get stressed, I don’t eat much and when I do eat, I go for comfort foods. Personally, my number one comfort food is soup.

 

Because of a couple of chronic medical conditions that have nothing to do with my heart deformity, I haven’t felt well today. I needed to come up with something that was easy using ingredients on hand. To save time I used frozen hash browns in tonight’s creation. I like Cascadian Farm’s organic hash browns. I always buy shredded hash browns, unless I’m making corned beef hash, but either shredded or cubed is fine for this recipe.

 

Cheesy Green Chile Potato Soup

 

32 oz frozen hash browns

4 cups chicken or vegetable broth, or combination of both

1 cup corn

4oz can green chiles

1 teaspoon onion powder

1/4 teaspoon celery salt

salt & pepper to taste

1 cup milk

1/2 cup sour cream

1-2 cups shredded cheese of your choice

 

Combine hash browns, broth, corn, green chiles, onion powder, celery salt, salt, & pepper in stock pot. Bring to a boil. Cover & simmer for about 30 minutes.

Add milk, sour cream, & cheese. Warm until melted.

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