POTATO SOUP USING HASH BROWNS AND CREAM CHEESE RECIPES

Steps:

• Place sunchokes in lemon water to soak
•    Preheat oven to 425°F
• Line a small baking sheet or ¼ sheet pan with parchment paper
• Listicle: Rachael Ray Cast Iron Cooking Combo Heat oil and butter in soup pot and add onions, then add garlic, salt and white pepper and rosemary and soften, partially covered
• Add potatoes, drain and add sunchokes and add stock
• Bring to boil, reduce a bit and cook until tender, 25 to 30 minutes
•   Meanwhile, thinly slice the sunchoke and potato peels into strips and place on prepared baking sheet
• Dress with cooking spray and bake until very crisp, 7 to 8 minutes on each side, flipping once
• Sprinkle with fine sea salt
• Remove the bundle of rosemary from soup
•  Using a stick blender, puree the soup until very smooth, add the cream and briefly combine
• Serve soup topped with crispy peels

Steps:

• Get out your crockpot and place your broth, cream of chicken soup, onions, pepper, and frozen hashbrowns into the pot.
• Put the cover on your crockpot and then turn the heat on low and cook for a total of about five hours.
• After the five hours are up, throw in the additional package of cream cheese and cook for an additional 30 minutes. Make sure to stir every now and then till all the ingredients are mixed together.
• Serve your potato soup with a ladle in each bowl and top with a garnish of your choosing. Use bacon bits, chives, or shredded cheddar cheese.