6 green onions, thinly sliced with white and green parts separated
4 cups chicken or vegetable broth
2 lbs. frozen hash browns or fresh Russett potatoes, cubed or shredded
2 Tbsp. Old Bay seasoning (or any Cajun seasoning)
1 cup shredded sharp cheddar, plus extra for serving
1 can fat-free condensed milk
1 jar of bacon bits
In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning. Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or you can transfer the soup to a traditional blender, and puree it there until smooth.) Return soup to stockpot, and stir in cheddar until combined. Serve warm, garnished with extra cheddar and the green parts of the green onions.
Submitted by DeAnna Pearson of North Augusta. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe.
Posted by John Bryant at 8:00 AM
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Posted by John Bryant at 7:54 AM