Easy Potato Soup

This soup comes together quickly and uses frozen potatoes for easier prep!

Ingredients:

• 1 small onion, finely diced

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• 1/2 stick butter

• 1/4 cup flour

• 2 cups chicken broth

• 3 cups whole milk

• 4-5 cups frozen cubed potatoes (hashbrowns)

• 2 teaspoons seasoning salt

• 1-2 teaspoons salt

• 1/2-1 teaspoon pepper

• 1/2 cup sour cream

Toppings:

• Bacon, cooked and chopped

• Shredded cheese

• Green onion, diced

Directions:

1. Heat a large soup pot over medium heat, melt the butter. Add the onions, carrots, and celery and cook until softened. About 10 minutes.

2. Sprinkle the flour over the veggies and stir to let the flour cook. Add the frozen potatoes, salt, pepper, and seasoning salt. This will vary on personal taste preferences. Stir everything to combine. The more potatoes you add, the thicker your soup will be.

3. Add the chicken broth and milk, stirring to incorporate the flour mixture into the broth. Let it come to a simmer, then add the sour cream.

4. Bring everything to a low boil for about 10-15 minutes. Check the potatoes for doneness and then turn off the heat. The soup will continue to thicken as it sits.

5. Top with bacon, cheese, and green onion before serving.