Hash Brown Potato and Sausage Soup

Winner: Jeannie Middleton

• 1 lb. Monroe Sausage-Original, with casings removed - chopped fine
• 2 lb. bag hash brown potato cubes – thawed
• 1 bunch green onions – chopped
• 2 cartons chicken broth
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 cup milk, cream or half & half
• ¾ cup grated cheddar cheese
• Salt, Pepper & Tony’s Creole Seasoning, to taste

Heat chopped sausage in Dutch oven or soup pot. Add thawed hash browns, onions, broth & soups.

Heat over medium-high heat; stir until well combined. Taste & season. Simmer, stirring occasionally, for 15-20 minutes.

Add milk or cream. Simmer 10 minutes. Add cheese; when melted, taste and re-season.

Simmer 10 minutes.

Ladle into soup bowls; garnish, if desired, with chopped onion tops.

Serves 8