Super Easy Potato Soup Recipe

I cook it the night before and then put it in a crock-pot for the luncheon. You can also top it with baked potato goodies like bacon pieces, cheese and chives. This is easily doubled. When I double it though, I usually still use just one can of evaporated milk.

2 (32 ounce) bag southern style hash browns (these are the small cubes)
1 onion, chopped (to taste)
1 (13 ounce) can evaporated milk (can use fat free)
1 cup Parkay margarine
salt and pepper (to taste)
water

Put frozen potatoes in crock pot.

Fill with water just to the top of the potatoes.

Add milk, margarine, evaporated, milk and some salt and pepper.

Cook high 2 hours or until potatoes are turoughly cooked, stirring occasionally.

Reduce heat to low and allow to simmer until potatoes are soft and ingredients are well blended (about 30-40 minutes), stir occasionally.
If it is not the desired consistency, a thick creamy soup, you can mix a little potato flakes it in to the soup.

Add salt and pepper to taste.