Creamy Potato Soup Recipe
Happy Mail!!
Today when I went to my mail box, there was a surprise waiting for me:) Hiding in the back of my mailbox was a box and lo and behold it was addressed to me. It was from my friend Cindy who has a wonderful blog and a favorite of mine at, Just North of Wiarton and South of the Checkerboard Cindy sent me some wonderful Canadian Maple Syrup, Chocolates, and a Beautiful Fall Necklace:) Thank-you Cindy!!
- Creamy Potato Soup~
- 1 pound ground pork
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup diced carrots
- 1/2 cup chopped green pepper
- 1 t salt
- 1/4 t pepper
- 6 cups chicken broth
- 6 cups frozen hash browns*
- 1 (12 oz) can evaporated milk
- 2 t dried parsley
- snipped chives, optional
In large skillet brown ground pork, until no longer pink. Drain and set aside. In large Dutch oven over medium heat, melt butter; add onions, celery, carrots, green pepper, salt and pepper. Saute' vegetables until tender, 5-10 minutes. Add browned ground pork, chicken broth and hash browns. Bring to a boil, reduce heat; add evaporated milk and dried parsley. Stir and cook on low until heated through. Serve with snipped chives, if desired. *You can substitute O'Brien style hash browns for the regular hash browns, and omit the chopped onion and green pepper.