I make this every year for Halloween when my husband goes out to trick-or-treat with our girls. They all come home to a hot meal and the house smells great. Then, an added bonus, they eat real food before they fill up on candy! In our house, we call this Halloween Soup.
It’s more of a Loaded Baked Potato style of soup and one of the secret ingredients in this recipe is Better than Bouillon Ham Base. I used to find it in my local grocery store, but now I have to order on Amazon. It gives the soup a subtle smoky flavor.
Don’t throw away your spring onion bulbs! Check out this post on how to re-grow green onions!
Ingredients
- Olive oil
- 1 medium onion, diced
- 2 cups chicken broth
- 1 can cream of chicken soup
- 2 ½ cups Oreida Hash Browns (like shoestring potatoes; southern style)
- ⅓ cup real bacon bits + more for serving
- 2 cups 1% milk
- 2 cups Sharp Cheddar Cheese + ¼ cup for serving
- 1 teaspoon Better than Bouillon Ham Base
- ¼ cup thinly sliced green onions for serving
Instructions
- SAUTE onion in oil.
- MIX chicken broth, soup and bacon bits in large saucepan.
- Stir in hash browns. Bring to boil on high heat, stirring occasionally.
- Reduce heat to medium-low; simmer 20 min., stirring frequently until potatoes are cooked.
- Add milk, then add 2 cups cheddar cheese.
- Heat until cheese is melted. (I don’t bring to boil after cheese is added).
- Add bouillon and taste. Add more until you have your desired salt level. This will depend on how salty your bacon bits and broth were.
- To serve, TOP evenly with the cheese, bacon and green onions.
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