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Creamy Hash Brown Potato Soup Recipe

“A friend brought me this soup when I was sick,” writes Pat Maruca from Philippi, West Virginia. “It tastes like it simmered for hours, but basic ingredients make it a snap to prepare.” This one’s sure to chase the chillS away!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:13 servings

Ingredients

  • 1 package (30 ounces) frozen shredded hash brown potatoes
  • 6 cups water
  • 1/3 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a large saucepan, combine the potatoes, water and onion. Bring to a boil. Reduce heat; stir in soup and cheese. Cook and stir until cheese is melted.
  • 2. Stir in the sour cream, salt and pepper. Cook and stir until heated through (do not boil). Yield: 13 servings (about 3 quarts).

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Creamy Hash Brown Potato Soup

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MY REVIEW
Reviewed May. 17, 2014

"Easy and Delicious!"

MY REVIEW
Reviewed Jan. 22, 2014

"This is one of my go to soups when I am in a hurry. I dress it up by cooking the onions before adding the potatoes & water. I also like to add a cap-full of liquid smoke to give it a little more depth. When serving I sprinkle some shredded cheese and bacon bits and serve with bread - the whole family loves this one."

MY REVIEW
Reviewed Mar. 21, 2013

"This soup was fast and easy. I made it and the family thought ot was bought from a local popular steakhouse that os known for it's soup. The only deviation I made was I added some diced smoked ham. I am going to make this for my next potluck they will think I have worked all day on it. Thanks."

MY REVIEW
Reviewed Mar. 21, 2013

"This soup was fast and easy. I made it and the family thought ot was bought from a local popular steakhouse that os known for it's soup. The only deviation I made was I added some diced smoked ham. I am going to make this for my next potluck they will think I have worked all day on it. Thanks."

MY REVIEW
Reviewed Feb. 26, 2013

"This soup was extremely quick and easy to make. It was a bit bland though, so we all added some "pizza spice" to our bowls and it was yummy!"

MY REVIEW
NVL
Reviewed Oct. 28, 2012

"I needed to make a soup in a hurry and this was the one. Very convenient. I used chicken stock instead of water and added 1 TBSP of parsley. I had to add extra salt and pepper to my soup when I ate it but I would rather do that then over salt the whole pot of soup."

MY REVIEW
Reviewed Oct. 20, 2011

"So easy and so good. I given the receipe to others to make. Everyone loves it. Made it just like the receipe states."

MY REVIEW
Reviewed Dec. 27, 2010

"The first time I made this I followed the recipe as printed. I didn't think it had much flavor and was too watery. I made it a second time with a few modifications and it turned out much better. I substituted Potatoes O'Brien for the shredded hash browns. I used 2 cups of chicken broth and 2 cups of milk rather than the 6 cups of water. Omitted the chopped onions. Used 1 can of cream of chicken and 1 can of cream of onion soup. Increased Velveeta to 8 oz."

MY REVIEW
Reviewed Oct. 23, 2010

"so good & easy..everyone I have served it to

likes it and asked for the recipe"

MY REVIEW
Reviewed Jan. 27, 2010

"I forgot to mention that I used 30oz cubed hash browns this time and I liked it a lot better than the shredded hash browns. This recipe is such a large quantity that it overflowed my large 3 quart saucepan. Next time I'll have to use a larger pan. Great quanity for leftovers!"

MY REVIEW
Reviewed Jan. 27, 2010

"I made this recipe again because it is so good! My husband doesn't like onions so I left them out this time and added 1 lb of sauted chopped mushrooms (sauted in 2 tbsp butter) at the end before serving. It was fabulous! For a topping I added shredded cheddar cheese, crumbled bacon and a dollop of sour cream. It tasted like a loaded baked potato and was so good! This is now my favorite soup recipe!!"

MY REVIEW
Reviewed Jan. 14, 2010

"Very easy to make and really good! I used a 24oz package of frozen shredded hash browns and it seemed like enough. I added some shredded cheddar cheese on top and it was great. Next time I'm going to add some bacon crumbles too."

MY REVIEW
Reviewed Jan. 13, 2010

"This is an excellent recipe. I used the diced hashbrown potatoes that have the onion and peppers in them already and it made this recipe that much simpler (Obrien hashbrowns).

Ashley from Hastings Michigan"

MY REVIEW
Reviewed Nov. 30, 2009

"My favorite potato soup - I use 1 can of Cream of Onion and 1 can of Cream of Celery and chicken broth rather than just water - it is so delicious!!"

MY REVIEW
Reviewed Apr. 6, 2009

"Excellent, serve with real bacon bits and shredded cheddar. YUM!

J. Peterson"

MY REVIEW
Reviewed Nov. 21, 2008

"This is a great recipe. We cut it in half for just the two of us. I have given it to many of our friends and they all enjoy it as well. Thanks for a really good and easy soup recipe.

Nancy"

MY REVIEW
Reviewed Mar. 25, 2008

"excellent recipe"

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