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Hearty Hash Brown Soup Recipe
Hearty Hash Brown Soup Recipe photo by Taste of Home

Hearty Hash Brown Soup Recipe

Read Reviews (3)
4.5 3
Publisher Photo
Once they take a spoonful of this soup chock-full of potatoes and ham, folks will think you fussed. Since it uses frozen hash browns, it's really simple and fast to make.—Frances Rector, Vinton, Iowa
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12-16 servings

Ingredients

  • 2 pounds frozen shredded hash brown potatoes
  • 4 cups water
  • 1 large onion, chopped
  • 3/4 cup sliced celery
  • 4 chicken bouillon cubes
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 4 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 quart milk
  • 2 cups cubed fully cooked ham
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons garlic salt
  • 8 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (1 cup) equals 156 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 910 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a Dutch oven or soup kettle, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Mash vegetables with cooking liquid. Add soup and milk; stir until smooth. Add ham, parsley and garlic salt; simmer for 10 minutes or until heated through. Garnish with bacon. Yield: 12-16 servings (4 quarts).
Originally published as Hearty Hash Brown Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p109

Nutritional Facts

1 serving (1 cup) equals 156 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 910 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Hearty Hash Brown Soup(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Feb. 15, 2011

Good soup-a bit salty but I added more water and it helped. I would recommend it for something different for supper to try.

MY REVIEW
Reviewed Nov. 10, 2010

I make this quite often, it's so easy and quick to make! I use hashbrowns with red/green pepper.

MY REVIEW
Reviewed Nov. 3, 2009

Made some modifications--only 2 cans of soup and specified low salt/reduced fat cream of chicken soup and instead of bullion, used 4 cups reduced sodium broth.

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