Creamy Hash Brown Potato Soup
A friend brought me this soup when I was sick. It tastes like it simmered for hours, but basic ingredients make it a snap to prepare. —Pat Maruca, Philippi, West Virginia
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 sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
Very quick and tasty! The only changes I made were I used milk for 1/2 of the water and I substituted a can of cream of chicken soup for one of the cans of soup. I will definitely make this again!
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 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.
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.
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!
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.
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.