The Hungry Elephant

The Souperman!

by , on
Jan 25, 2016

You’ll get webs of cheese in this delicious soup. Made with cheddar and monterey jack cheese.. It’s my go-to meal in the winter – and it’s FILLING. One bowl of this baby and you’ll be full for hours. My suggestion? Freeze it!

Top with fried onions for ultimate soup satisfaction.

What you’ll need:

The Souperman!


  • 1 bunch green onions - chopped
  • 1 tbsp butter
  • 3 tbsp flour
  • 4 cups thawed hashbrowns
  • 4 cups milk
  • 1/4 cup bacon bits
  • 4 handfuls shredded cheddar/monterey jack cheese mix
  • salt and pepper to taste


  1. Heat butter over medium heat, add in onions, cook 2-3 minutes.
  2. Add in hashbrowns - cook additional 2-3 minutes.
  3. Cover hashbrowns/onions with flour - mix together, so it's all covered in flour.
  4. Add milk. Stirring frequently. (if your mix doesnt get thicker in say 20 minutes, add more flour)
  5. When it has thickened - add in bacon bits and cheese.
  6. Salt and pepper to taste!
  7. SERVE!

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