• 4 C. hash brown potatoes
• 4 C. crappie fillets, chunked
• 1/2 C. celery, diced
• 1/2 C. onion, diced
• 2 cans cream of mushroom soup
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 to 2 cans evaporated milk
• 1/4 C. melted butter
In a saucepan, boil potatoes until fork tender. Add the fish chunks and remove when cooked. Sauté the celery and onion until tender; drain.
Combine all into one large dutch oven or pot. Now add cream of mushroom soup, evaporated milk, and butter. Simmer together until hot. Do not boil or milk will curdle.
Simple and hearty soup that tastes great with salad and fresh bread. You can top this soup with crumbled bacon and shredded cheese.