Cheesy Potato Soup

Jennifer S.

Makes 10 servings

1/2 cup butter
1 cup white onion minced
4 ounces cream cheese, softened
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 cups water or chicken stock
3 cups milk
32 ounces hash brown potatoes heated through in microwave
till softened, about 10 mins
3/4 pound cheddar cheese, grated
4 slices processed American cheese
4 large scallions, thinly sliced

Melt butter in stock pot.
Saute onions until onions are soft.
Add cream cheese and melt into onion mixture.
Sprinkle with flour.
Let flour cook for a minute or two. Don't let it brown.
Season mixture with salt, pepper and garlic powder.
Add water, whisk until thickened.
Keep on med heat so you don't scorch soup.
Add milk, whisk until thickened.
Add both cheeses, continue to whisk until melted.
Add cooked hash brown potatoes
Add more water or milk to soup until you reach desired
thickness.
Stir in scallions.
Add more salt and pepper if needed.