Cheesy Hash Brown Soup

A co-worker was telling me how much he loved this soup his roommate had made him last Spring.  I was going to try it then but the weather got nice and all thoughts about soup vanished as grilling took over.  Fall is here now and even though the first day of it was not soup weather by any means, the second changed all that.  I decided to add a little kick in the soup by using pepper jack cheese and my go-to for every soup recipe - hot sauce.



Cheesy Hash Brown Soup

32 oz chicken stock
1 cup milk
2 tbsp. flour
32 oz frozen shredded hash browns
8 oz pepper jack cheese
4 oz cheddar cheese
8 oz cream cheese
2 cups ham, diced
3 dashes hot sauce (I used Frank's)
Salt and freshly ground pepper to taste

In a stock pot or dutch oven, heat up chicken stock, milk (shake in a covered container with the flour before adding) and cheeses over medium heat.  Add in the hash browns and ham.  Cook about a half hour and add in hot sauce, salt and pepper.