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Ingredients
- Bag of frozen cubed hash brown potatoes
- Can of cream of chicken soup
- Can or small bag of frozen whole kernel corn
- 1-2 bunch(es) of green onions
- ½ gallon of half and half creamer
- 1-2 cups water
- 1 bar of cream cheese
- 1 stick of butter
- 1 small bar of Velveeta- I used the quick melting last time, and it worked great!
- Black pepper – 1-2 tablespoons
- Garlic-1-2 tablespoons
Preparation
Step 1
In a large soup pan, over medium heat, blend/melt butter, cream cheese, Cream of chicken soup. Mix in green onions, black pepper, garlic, corn and potatoes.
(I usually microwave-defrost frozen vegs before mixing in) Add half and half, and 1 cup of water. Cut bar of Velveeta into cubes, and drop a few at a time into soup.
As cubes melt, reduce heat to low and stir until all cubes are melted. (usually like 10-15 minutes) total stirring time 20-30 minutes.
Once everything is melted together, I usually dump into the crock pot and store in the fridge overnight. It actually tastes yummier after its sits.