Thursday, December 6, 2012

Loaded Hash Brown Soup: Gluten and Egg Free

I was going to combine a couple recipes, but realized the night before that it was a mistake, so instead I found a cream of chicken soup recipe with ingredients we had in the house and made that for the orginal recipe.  Also, I decided to add hamburger so it was more than just potatoes.  I really wanted a cheeseburger soup, but didn't want to use Velveeta. 

30 ounce package of hash browns
home made cream of chicken soup (3 tbs butter, 1 1/2 tsp rice flour, 3/4 cup chicken stalk, 3/4 milk)
2 cups milk
1 lb cooked hamburger
onion powder, salt, pepper

Cook on low for 6-7 hours.

Top with shredded cheddar and bacon.

All the recipes I saw called for onion, but Mike hates them.  The smell of raw onion makes him gag, so we don't keep them in the house.  I just substitute onion powder whenever onions are called for and thus far we've always had good results.  (Saves a bit of work cutting and sauteing them, too). 


  1. You could try Shallots instead of onions. They are milder. We make this substitution when we run out of onions.

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