Creamy Hash Brown Potato Soup Recipe
- 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
- 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).
Reviews for Creamy Hash Brown Potato Soup
"I have made soup in the past with hash browns but this is my favorite!"
"Easy and Delicious!"
"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."
"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!"
"So easy and so good. I given the receipe to others to make. Everyone loves it. Made it just like the receipe states."
"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."
"so good & easy..everyone I have served it tolikes it and asked for the recipe"
"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!"
"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!!"
"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."
"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"
"Excellent, serve with real bacon bits and shredded cheddar. YUM!J. Peterson"
"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"