Stuffed Spud Soup

Ingredients

• 2 lbs. frozen hash browns
• ½ c. melted butter
• ½ c. chopped green onion
• 1 can of cream of chicken soup
• Salt and pepper to taste
• 1 pint Half ‘n’ half
• 2 c. shredded cheddar cheese for garnish
• Parsley flakes (for garnish)

Instructions

1. Thaw out hash browns in refrigerator overnight.
2. Sauté onion in butter for 2 minutes.
3. Add soup, half ‘n half and potatoes.
4. Heat gently and garnish with cheese and parsley flakes.